This Layered Pasta Salad Recipe Is A Rainbow Of Delicious Flavors
Make this stacked sensation up to a day ahead, then cover and chill until ready to serve—the flavors get better as it sits
I’ve always been a fan of stacked food—from a yummy 7-layer dip to this impressive Layered Pasta Salad recipe. I love that it can be made ahead, so I just pop it in the fridge until serving. It’s perfect for sharing, so I’m planning on taking this to my next pot luck party. It has a little bit of something for everyone: creamy, crunchy, tangy and cool. I also love that it’s customizable: Swap in romaine for the cabbage, green peas for the cucumbers and crumbled bacon for the sun-dried tomatoes. You can also change up the pasta, use whatever short shape you prefer—try bowties, small shells or even orecchiette.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 ears corn, shucked
- 8 oz. elbow pasta
- 3 mini cucumbers, diced
- 1 large tomato, diced
- 3 scallions, sliced
- 1/3 cup drained sun-dried tomatoes in oil, sliced
- 4 cups (3/4" pieces) red cabbage
- 21/4 cups ranch dressing
- 4 cups baby arugula, roughly chopped
- 1/3 cup shredded sharp white cheddar
Instructions
PrintBring large pot of salted water to boil; add corn. Cook until tender, 7–10 min. Using tongs, transfer corn to plate; let cool. Bring water back to boil; add pasta. Cook according to package directions for al dente. Drain; rinse under cold water until cool. Drain.
Cut corn kernels from cobs; transfer to bowl. In separate bowl, combine cucumbers, diced tomato, scallions and sun-dried tomatoes.
Arrange cabbage in bottom of 14-cup trifle bowl or large serving bowl. Top with corn and pasta, then dressing, arugula and cucumber mixture. Sprinkle with cheddar.
Nutrition
- calories: 500
- fat: 33 gram
- sat. fat: 6 gram
- protein: 9 gram
- carbs: 44 gram
- fiber: 5 gram
- chol.: 15 mg
- sugar: 11 gram
- sodium: 650 mg
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