Best 8 Layered Pasta Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our exquisite Layered Pasta Salad, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish features layers of tender pasta, a medley of crisp vegetables, a flavorful dressing, and the crowning glory – a sprinkle of savory Parmesan cheese. Experience a delightful combination of colors, textures, and tastes that will leave you craving for more. Dive into the refreshing medley of crunchy celery, juicy tomatoes, crisp cucumber, and sweet bell peppers, perfectly complemented by the al dente pasta. Choose from three irresistible dressing options – a tangy vinaigrette, a creamy ranch, or a zesty pesto – each adding a unique dimension to the salad. Garnish with freshly grated Parmesan cheese for an extra burst of flavor and elevate this dish to a gourmet masterpiece. Whether you're hosting a summer barbecue, a potluck gathering, or simply seeking a light and satisfying meal, our Layered Pasta Salad is the perfect choice. With its versatility and endless possibilities for customization, this salad is guaranteed to become a staple in your culinary repertoire.

Let's cook with our recipes!

LAYERED CURRY PASTA SALAD



Layered Curry Pasta Salad image

Take a taste adventure with a touch of curry in a deliciously layered, 30-minute pasta salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 11

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix
3 cups torn salad greens
2 cups shredded carrots
2 cups frozen sweet peas, cooked, drained
2 medium tomatoes, chopped (1 1/2 cups)
1 1/2 cups mayonnaise
1 teaspoon curry powder
1/2 cup sliced almonds, toasted

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • Meanwhile, in 4-quart glass salad bowl or 13x9-inch glass baking dish, layer salad greens, carrots, peas and tomatoes.
  • In large bowl, stir together seasoning mix, mayonnaise and curry powder; stir in pasta. Spread pasta mixture over vegetables in salad bowl. Just before serving, sprinkle with almonds. Serve immediately, or refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 350, Carbohydrate 22 g, Cholesterol 10 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g

LAYERED SOUTHWESTERN PASTA SALAD



Layered Southwestern Pasta Salad image

This always goes over very well when I've taken this to pot-lucks. I use low-fat mayonnaise and sour cream, so it makes a healthy, and flavorful dish. In a clear straight-sided bowl, this makes a nice colorful presentation.

Provided by Beth A.

Categories     Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces medium pasta shells, uncooked
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup salsa
2 tablespoons fresh cilantro, minced
2 teaspoons vegetable oil
1/2 teaspoon cumin
salt, to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, cut into strips
3/4 cup green onion, sliced
1 (2 1/4 ounce) can black olives, drained and sliced

Steps:

  • Prepare pasta according to package directions; drain and rinse under cold water. Drain again.
  • Toss with oil and sprinkle with cumin; salt to taste.
  • Layer pasta, beans, corn, bell pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl.
  • In a small bowl combine mayo, sour cream and salsa; mix well. Spread evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
  • (Best if refrigerated several hours, or overnight before serving.).

Nutrition Facts : Calories 475.2, Fat 18.1, SaturatedFat 4.6, Cholesterol 16.1, Sodium 621.5, Carbohydrate 67.3, Fiber 9.9, Sugar 5.7, Protein 14.4

LAYERED DEVILED EGG PASTA SALAD



Layered Deviled Egg Pasta Salad image

This layered deviled egg salad has a little taste of everything and looks divine. Use a set of tongs to serve.

Provided by Stasty Cook

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 1h33m

Yield 6

Number Of Ingredients 12

6 eggs
2 ½ tablespoons mayonnaise
2 teaspoons prepared yellow mustard
salt and ground black pepper to taste
2 sprigs fresh dill
3 cups farfalle (bow-tie) pasta
2 tablespoons mayonnaise
1 pound cherry tomatoes, halved
2 cups chopped celery
2 cups diced cooked ham
4 cups chopped lettuce
4 spring onions, thinly sliced

Steps:

  • Place eggs in a large saucepan and cover with cold water. Bring water to a boil. Remove saucepan from heat; let eggs stand in hot water for 10 minutes. Immerse eggs in a bowl of ice water and let cool, 1 to 2 minutes.
  • Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut-side up on a plate.
  • Mash egg yolks into a crumbly paste with a fork. Mix in 2 1/2 tablespoons mayonnaise and mustard with the fork. Season with salt and pepper. Spoon egg yolk mixture into a small piping bag; pipe into the egg whites. Garnish with fresh dill.
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool, about 15 minutes.
  • Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper.
  • Spoon pasta into the bottom of a large glass trifle bowl. Layer tomatoes, celery, ham, and lettuce on top. Arrange deviled eggs on top before serving. Garnish with spring onions.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 20.9 g, Cholesterol 215.1 mg, Fat 22.4 g, Fiber 2.8 g, Protein 18.7 g, SaturatedFat 5.9 g, Sodium 796.9 mg, Sugar 2.7 g

LAYERED PASTA CAPRESE SALAD



Layered Pasta Caprese Salad image

Bet you didn't think caprese could get any better. Well it does, in this layered beauty that includes pasta and a cool balsamic reduction.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 10

Number Of Ingredients 9

3 tablespoons salt
1 lb uncooked orecchiette (tiny disk) pasta
3 cups 1/2" marinated bocconcini, drained and marinating liquid reserved
Olive oil, if necessary
1 lb red heirloom tomatoes, sliced
1 lb yellow or orange heirloom tomatoes, sliced
1/2 teaspoon salt
1/2 cup balsamic vinegar
3 cups basil leaves

Steps:

  • In large stockpot, heat 3 quarts water to boiling. Add 3 tablespoons salt; return to boiling. Add pasta; cook as directed on package. Drain and cool slightly, then toss with 1 cup of the reserved marinating liquid from the bocconcini (if there is less than 1 cup marinating liquid, add enough olive oil to liquid to make 1 cup). Refrigerate to cool completely.
  • Place tomatoes on ungreased baking pan with sides, divided by color; sprinkle with 1/2 teaspoon salt. Set aside 15 minutes, then pat dry with paper towels.
  • In 1-quart saucepan, heat balsamic vinegar to a simmer over medium heat. Simmer 10 to 15 minutes or until reduced by half. Set aside to cool.
  • In 3 1/2-quart trifle dish or large glass bowl, layer as follows: Gently layer half of the pasta, then one-third of the basil leaves, then one layer of all the red tomatoes. Top the tomatoes with the bocconcini, then the rest of the pasta, another one-third of the basil, then the yellow tomatoes. Drizzle with the cooled balsamic vinegar.
  • Shred remaining basil, and sprinkle on top.

Nutrition Facts : Calories 660, Carbohydrate 66 g, Cholesterol 95 mg, Fiber 5 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 1/2 g

SOUTHWEST LAYERED PASTA SALAD



Southwest Layered Pasta Salad image

After the popularity of my Chicken Caesar Pasta Salad (Thank you, JAP chefs!), I thought I'd develop another salad dish, this time with a Southwestern tang. As always, choose the ingredients your family loves and realize that the amounts are always your choice. I'm just going to list what I do and give you some more options. ...

Provided by Fran Miller

Categories     Chicken Salads

Time 30m

Number Of Ingredients 17

some pasta; cooked, rinsed in cool water, drained (wagon wheel pasta is a nice touch) 1/2 pound of uncooked pasta makes enough for 4-6 servings
some salad dressing (ranch or chipotle ranch are my favorites)
some shredded or chopped lettuce
some tomato chunks
some sliced black olives
some chopped onion
some chopped peppers (green, jalapeno, etc...)
some cooked corn, drained & cooled
some black beans; cooked, rinsed in cool water, & drained
some shredded or small chunks of cheese (pepper jack, colby jack, cheddar, etc...)
some crumbled fritos
OTHER OPTIONS TO CONSIDER...
some chicken strips or chunks, seasoned with southwestern spices
some salsa
some sour cream
some crumbled bacon or bacon bits
some ranch-flavored croutons, instead of crumbled fritos

Steps:

  • 1. While pasta is cooking, prepare your chopped vegetables. If using canned corn or black beans, just rinse & drain well. Cover & refrigerate until ready to assemble the salad.
  • 2. Mix the drained & cooled pasta with some of the salad dressing. Cover and refrigerate if you are not ready to eat.
  • 3. When it's time for dinner, layer the pasta, then the vegetables, in a large pasta bowl or individual salad plates.
  • 4. Top with crumbled Fritos and shredded cheese.
  • 5. Decisions, decisions... Will you top with more salad dressing or possibly salsa & sour cream?
  • 6. Whatever you decide, enjoy!

LAYERED PASTA SALAD



Layered Pasta Salad image

This is a very good salad to take to a potluck or a picnic. Men really like this salad. It is from, "BELL's BEST", a cook book with so many good recipes. I say it serves 8-10 or one hungry husband.

Provided by out of here

Categories     Brunch

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups medium pasta shells
1 tbals. vegetable oil
2 cups shredded lettuce
1 cup chopped ham
1 cup shredded monterey jack cheese
1 cup Miracle Whip
1/2 cup sour cream
2 teaspoons zesty sweet mustard
1/4 cup sliced green onion
1 teaspoon salt
1 teaspoon pepper
3 hard-boiled eggs
1 (16 ounce) frozen peas, thawed

Steps:

  • Cook the shells according to package. Drain and rinse.
  • Toss the shells with the oil.
  • In a large mixing bowl, layer lettuce, shells ham, eggs, peas, and cheese.
  • Combine rest of ingredients. Mix well.
  • Spread over the salad, sealing to the edge of the bowl, cover and refrigerate for 12 hours.
  • Toss before serving.

Nutrition Facts : Calories 243.3, Fat 10.8, SaturatedFat 5.6, Cholesterol 107.5, Sodium 730, Carbohydrate 21.1, Fiber 3.1, Sugar 3.8, Protein 15.4

LAYERED CURRY PASTA SALAD



Layered Curry Pasta Salad image

Take a taste adventure with a touch of curry in a deliciously layered, 30-minute pasta salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 11

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix
3 cups torn salad greens
2 cups shredded carrots
2 cups frozen sweet peas, cooked, drained
2 medium tomatoes, chopped (1 1/2 cups)
1 1/2 cups mayonnaise
1 teaspoon curry powder
1/2 cup sliced almonds, toasted

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • Meanwhile, in 4-quart glass salad bowl or 13x9-inch glass baking dish, layer salad greens, carrots, peas and tomatoes.
  • In large bowl, stir together seasoning mix, mayonnaise and curry powder; stir in pasta. Spread pasta mixture over vegetables in salad bowl. Just before serving, sprinkle with almonds. Serve immediately, or refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 350, Carbohydrate 22 g, Cholesterol 10 mg, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g

LAYERED SUMMER PASTA SALAD



Layered Summer Pasta Salad image

Layer, toss and serve. What could be easier for a 30-minute, simple summer salad!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 10

Number Of Ingredients 6

1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix
1 1/4 cups ranch dressing
3 cups torn romaine lettuce
2 cups shredded carrots
2 cups fresh broccoli florets
2 plum (Roma) tomatoes, coarsely chopped

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix and dressing. Add pasta; toss to combine.
  • In 3- or 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate.

Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 0 g

Tips:

  • Choose the right pasta. Small, sturdy pastas like penne, rotini, or farfalle are ideal for pasta salad because they can hold up well to being tossed and mixed.
  • Cook the pasta al dente. This means cooking it until it is just tender but still has a slight bite to it. This will prevent the pasta from becoming mushy when it is mixed with the other ingredients.
  • Cool the pasta completely before assembling the salad. This will help to prevent the pasta from sticking together and will also help the flavors of the other ingredients to meld together.
  • Use a variety of vegetables. This will add color, flavor, and nutrition to your salad. Some good choices include tomatoes, cucumbers, bell peppers, carrots, celery, and broccoli.
  • Don't be afraid to add some protein. Grilled chicken, shrimp, or tofu are all great additions to pasta salad. They will add flavor and make the salad more filling.
  • Use a flavorful dressing. A simple vinaigrette is always a good choice, but you can also get creative and try different dressings, such as pesto, ranch, or Caesar dressing.
  • Chill the salad before serving. This will help the flavors to meld together and will also make the salad more refreshing.

Conclusion:

Pasta salad is a versatile and delicious dish that can be enjoyed for lunch, dinner, or as a side dish. With so many different variations, there is sure to be a pasta salad recipe that everyone will enjoy. So next time you are looking for a quick and easy meal, give pasta salad a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #salads     #pasta     #pasta-rice-and-grains     #elbow-macaroni     #brunch

Related Topics