Seven Layer Macaroni and Cheese Salad
Get ready to wow your family and guests with this vibrant and flavorful Seven Layer Macaroni and Cheese Salad, the ultimate make-ahead dish for parties, potlucks, or outdoor gatherings. This unique recipe layers tender elbow macaroni, crisp veggies like peas, cherry tomatoes, and bell peppers, smoky crumbled bacon, and a crown of sharp shredded cheddar cheese, all topped with a creamy, tangy dressing made from mayonnaise, sour cream, and Dijon mustard. Assembling the salad in a large clear glass dish creates a stunning visual of colorful layers that doubles as a centerpiece. With just 30 minutes of prep time and a chill in the fridge to let the flavors meld, this no-fuss salad is as easy as it is delicious. Whether you’re serving it as a side or a main dish, this layered macaroni salad is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1.5 cups shredded cheddar cheese
- 0.75 cups mayonnaise
- 0.5 cups sour cream
- 1 tablespoons dijon mustard
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup frozen peas, thawed
- 1 cup cherry tomatoes (halved)
- 0.5 cup red onion (thinly sliced)
- 1 cup green bell pepper (chopped)
- 0.5 cup bacon (cooked and crumbled)
- 2 tablespoons fresh parsley (chopped, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water to stop the cooking process, and set aside to cool completely.
In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and black pepper to form a creamy dressing. Set aside.
In a large clear glass bowl or trifle dish, assemble the salad in the following order:
First layer: Spread the cooled cooked macaroni evenly across the bottom.
Second layer: Top the macaroni with the thawed peas.
Third layer: Add the halved cherry tomatoes as the next layer.
Fourth layer: Sprinkle the sliced red onion over the tomatoes.
Fifth layer: Add the chopped green bell pepper evenly.
Sixth layer: Sprinkle the crumbled bacon over the top.
Seventh layer: Spread the shredded cheddar cheese across the top to complete the layers.
Pour the prepared dressing evenly over the layered salad and gently spread it to cover the top entirely.
Optionally, garnish with freshly chopped parsley for added color and flavor.
Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours to allow the flavors to meld together. Serve chilled.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 267 mg | 6% | |
*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.
