Layered Pasta Salad
Brighten up your next gathering with this visually stunning and flavor-packed Layered Pasta Salad! Featuring al dente rotini pasta as the base, this vibrant dish is layered with crisp baby spinach, juicy cherry tomatoes, crunchy cucumber, sweet corn, and colorful red bell pepper, all topped with shredded cheddar cheese for a perfect textural balance. A creamy, tangy dressing made with mayonnaise, sour cream, Dijon mustard, and apple cider vinegar ties everything together, while a sprinkle of fresh parsley adds a burst of herbaceous freshness. The layered presentation in a clear glass bowl ensures it’s not just a dish but a centerpiece! Perfect for potlucks, picnics, or meal prep, this easy-to-make salad is chilled to perfection, allowing the flavors to meld beautifully. Prepare to impress your guests with this deliciously colorful and crowd-pleasing recipe!
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Recipe Information
Ingredients
- 300 g rotini pasta
- 200 g cherry tomatoes
- 1 large cucumber
- 1 red bell pepper
- 150 g sweet corn kernels
- 1 small red onion
- 150 g shredded cheddar cheese
- 100 g baby spinach leaves
- 100 g mayonnaise
- 100 g sour cream
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse the pasta under cold water to cool it down, then set aside.
While the pasta cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and chop the parsley.
In a small bowl, whisk together the mayonnaise, sour cream, dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing. Set aside.
To assemble the layered pasta salad, use a large glass bowl for the best visual presentation.
Start with the cooked and cooled pasta as the base layer.
Next, layer the baby spinach leaves evenly over the pasta.
Add a layer of cherry tomatoes, followed by the diced cucumber, red bell pepper, and sweet corn kernels.
Scatter the red onion slices evenly as the next layer.
Sprinkle the shredded cheddar cheese evenly on top.
Drizzle the dressing evenly over the salad, making sure to cover the surface.
Finish by garnishing the top with freshly chopped parsley.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled and enjoy your delicious layered pasta salad!
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 4102 mg | 178% | |
| Total Carbohydrate | 333.9 g | 121% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 48.2 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1553 mg | 119% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3233 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
