Seven Layer Pasta Salad
Colorful, crunchy, and bursting with fresh veggies, this Seven Layer Pasta Salad is the perfect dish for potlucks, barbecues, or a make-ahead weekday meal. Featuring tender al dente rotini pasta layered with vibrant cherry tomatoes, crisp cucumbers, sweet bell peppers, red onion, thawed peas, and a cheesy topping, this salad is as eye-catching as it is delicious. A creamy dressing made from tangy sour cream, zesty lemon juice, and savory garlic powder ties it all together, sealing in the layers of flavor. Served in a large glass dish for a stunning presentation, this no-fail pasta salad recipe is easy to prepare and packed with textures and colors that make every bite satisfying. Prep it ahead and let the flavors meld in the fridge for a while—this is a chilled, crowd-pleasing side dish that will steal the show!
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 2 cups Cherry tomatoes, halved
- 1.5 cups Cucumber, diced
- 1.5 cups Sweet bell peppers, diced (use assorted colors)
- 0.5 cups Red onion, finely chopped
- 1 cup Frozen peas, thawed
- 1 cup Shredded cheddar cheese
- 0.75 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tbsp Lemon juice
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Cook the rotini pasta according to package instructions until al dente. Drain, rinse with cold water to cool, and set aside.
While the pasta cools, prepare the dressing. In a small mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, salt, and black pepper. Set aside.
Using a large glass serving dish or trifle bowl for presentation, begin layering the salad as follows:
Layer 1: Add the cooked and cooled pasta to the bottom of the bowl, spreading it evenly.
Layer 2: Sprinkle the cherry tomatoes on top of the pasta.
Layer 3: Add the diced cucumber, creating a vibrant green layer.
Layer 4: Add the diced sweet bell peppers, ensuring a mix of colors for visual appeal.
Layer 5: Evenly distribute the red onion over the peppers.
Layer 6: Add the thawed peas, spreading them evenly for a touch of sweetness.
Layer 7: Sprinkle shredded cheddar cheese over the peas as the final layer.
Carefully spread the prepared dressing over the top layer of cheese, covering the salad entirely to 'seal' it.
Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Just before serving, garnish with chopped fresh parsley, if desired, and serve chilled.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 377 mg | 8% | |
*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.
