Description
A colorful, refreshing pasta salad layered with tender pasta, crisp veggies, and creamy dressing. Perfect for picnics, potlucks, or meal prep.
Ingredients
- 8 ounces pasta (rotini or penne), cooked, rinsed, and cooled
- 1 cup ranch dressing or Italian dressing
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup shredded cheese (optional)
- 1/4 cup fresh parsley or basil, chopped
- 1/2 cup cooked protein of choice (chicken, shrimp, or chickpeas) – optional
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and let cool completely.
- Prepare vegetables by halving the cherry tomatoes and dicing the cucumber. Chop fresh herbs if using.
- In a large clear bowl, add half the dressing to the bottom. Layer in the pasta, cucumbers, and cherry tomatoes.
- Continue layering ingredients, adding cheese, herbs, and protein if desired. Drizzle the remaining dressing on top.
- Cover and refrigerate for at least 1 hour to chill before serving. Serve as layered or toss just before eating.
Notes
Best enjoyed within 2–3 days when stored in an airtight container in the fridge. For meal prep, keep herbs and cheese aside until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: American