This salad is incredibly versatile—you can easily customize it with your favorite seasonal vegetables or even add protein like grilled chicken or ham for a more filling meal. The dressing typically combines mayonnaise, sour cream, and a touch of sweetness, balanced with vinegar or lemon juice for brightness.
Whether you’re hosting a spring brunch or just want a make-ahead dish for the week, this Layered Spring Pasta Salad delivers both flavor and visual appeal in every spoonful.
Ingredients
For the salad:
12 oz pasta (rotini or bowtie)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup shredded carrots
1 cup frozen peas, thawed
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1 cup shredded cheddar cheese
1/2 cup cooked bacon bits (optional)
For the dressing:
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons sugar
Salt and black pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool completely.
- In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth.
- In a large clear bowl or trifle dish, start layering the ingredients:
- Pasta on the bottom
- Cherry tomatoes
- Cucumbers
- Carrots
- Peas
- Bell peppers
- Red onion
- Spread the dressing evenly over the top layer, sealing the salad.
- Sprinkle cheddar cheese and bacon bits on top.
- Cover and refrigerate for at least 2 hours (or overnight) before serving.
- Toss gently before serving or scoop down through the layers for a beautiful presentation.
Tips:
- Use a clear glass bowl to show off the layers.
- Keep the dressing on top until ready to serve for best texture.
- Add fresh herbs like dill or parsley for extra flavor.