Stacked Italian Pasta Salad

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This Layered Pasta Salad is a bright, eye-catching dish that’s ideal for potlucks, summer gatherings, and parties. Serving it in a clear glass trifle bowl highlights the colorful layers of crisp vegetables, tender pasta, and savory ham. The creamy dressing seals everything in, allowing the salad to chill for hours without the lettuce becoming soggy.

Layered Pasta Salad

Creamy Dressing

• ¾ cup sour cream
• ½ cup mayonnaise
• 2 teaspoons white wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon black pepper

Salad Layers

• 3 cups cooked macaroni
• 3 cups chopped romaine lettuce
• 1½ cups diced ham
• ½ cup frozen peas, thawed
• ½ cup shredded cheddar cheese
• ½ red bell pepper, diced
• ¼ cup finely chopped red onion
• ⅓ cup sliced black olives
• ⅓ cup chopped celery

Instructions

Step 1: Prepare the Dressing
In a small bowl, whisk together the sour cream, mayonnaise, vinegar, Dijon mustard, sugar, Worcestershire sauce, salt, and pepper until completely smooth. Set aside.

Step 2: Assemble the Layers
Using a large glass trifle bowl or deep clear serving dish, layer the salad as follows:

• Lettuce: Spread the chopped romaine evenly across the bottom.
• Pasta: Add the cooked macaroni over the lettuce.
• Vegetables: Layer the bell pepper, red onion, peas, and celery.
• Protein: Add the diced ham and sliced black olives.
• Seal: Gently spread the dressing over the top, pushing it all the way to the edges to seal the layers.
• Finish: Sprinkle the shredded cheddar cheese evenly on top.

Step 3: Chill
Cover tightly with plastic wrap and refrigerate for at least 5 hours, or preferably overnight, to allow the flavors to blend and the pasta to absorb the dressing.

Step 4: Serve
Just before serving, use large tongs to toss the salad thoroughly so all layers are evenly combined.