Description
A refreshing and colorful layered pasta salad bowl perfect for picnics, potlucks, or a quick meal. Layers of pasta, fresh vegetables, and a creamy dressing create a satisfying dish.
Ingredients
Scale
- 2 cups cooked pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1 cup shredded carrots
- 1/2 cup black olives, sliced
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and let cool.
- In a bowl, mix mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper to make the dressing.
- Layer the pasta in a large bowl.
- Add a layer of cherry tomatoes, followed by cucumber, bell pepper, red onion, carrots, and olives.
- Spread the dressing evenly over the top.
- Sprinkle shredded cheese on top.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Use gluten-free pasta if needed.
- Add grilled chicken or tofu for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: layered pasta salad, pasta bowl, easy salad recipe