I love preparing Veggie Loaded Pasta Salad. A mix of perfectly cooked rotini pasta, tangy Italian dressing, burst cherry tomatoes, crisp cucumbers, and savory cheddar cheese come together in a delightful medley of tastes. The crunch of red bell pepper and celery adds a lovely twist and leaves me thrilled.

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I recently stumbled upon this amazing layered pasta salad recipe that quickly became one of my favorites for summer. I love how the flavors mix together, giving you a colorful and vibrant dish that almost tastes as good as it looks.

I start by using 1 lb of rotini pasta that’s been perfectly cooked and drained and then layer in a generous amount of 1 cup of Italian dressing. I then add 1 cup of halved cherry tomatoes, 1 cup of diced cucumbers, and 1/2 cup of diced red bell pepper for that nice crunch and bright burst of color.

The combination of 1 cup cubed cheddar cheese with 1/2 cup of sliced black olives and 1/2 cup of diced red onion makes every bite super interesting. I always finish it with a little salt, pepper and sometimes a touch of fresh basil.

It’s a unique, veggie-loaded salad that is both refreshing and hearty!

Why I Like this Recipe

I like this recipe because it’s super colorful and full of flavor. I also love how easy it is to put together and that the mix of veggies and cheese gives it a cool crunch. Plus, it always tastes even better after it’s chilled for a while.

Layered Pasta Salad

First, I cook the rotini pasta according to the box instructions and then drain it and rinse with cold water to let it cool off a bit. I then mix the pasta in a big bowl with the Italian dressing and add a pinch of salt and pepper. Next, I spread the dressed pasta evenly in a clear serving dish.

After that, I start layering by sprinkling the cherry tomatoes all over the pasta followed by diced cucumbers. Then I throw on the diced red bell pepper and sliced black olives. Once thats done, I add the diced red onion and try to spread it out evenly. I then sprinkle the cubed cheddar cheese and add the diced celery on top. If I feel like it, I even finish it off with a little chopped fresh basil. I always make sure to chill the salad in the fridge for at least an hour so all the flavors can get to know each other better before serving.

Ingredients

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Rotini Pasta: hearty carbohydrate base that fills you with energy and fiber.
Italian Dressing: tangy, slightly sour, giving an extra kick to each bite.
Cherry Tomatoes: juicy, vitamin-packed bursts that brighten up every spicy mouthful.
Cucumbers: crisp, hydrating veg that offers a refreshing crunch and fiber.
Red Bell Pepper: sweet and crunchy, adding a burst of vitamins and color.
Cheddar Cheese: savory, protein-rich cubes balancing the tangy dressing perfectly.
Black Olives: salty and flavorful, bringing a touch of Mediterranean zest.
Red Onion: sharp and zesty slices that enhance the salad overall flair.
Celery: crisp and light, offering a mild crunch with extra vitamins.

Ingredient Quantities

1 lb rotini pasta, cooked and drained

1 cup Italian dressing

1 cup cherry tomatoes, halved

1 cup diced cucumbers

1/2 cup diced red bell pepper

1/2 cup sliced black olives

1/2 cup diced red onion

1 cup cubed cheddar cheese

1/2 cup diced celery

Salt and pepper to taste

Optional 1/4 cup chopped fresh basil

How to Make this

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1. First, cook the rotini pasta according to the package instructions then drain it and rinse with cold water, letting it cool a bit.

2. In a large bowl, mix the pasta with the Italian dressing and season with salt and pepper.

3. In a clear serving dish, spread the dressed pasta evenly as the first layer.

4. Next, sprinkle the halved cherry tomatoes over the pasta layer.

5. Then, add the diced cucumbers evenly over the tomatoes.

6. Now, scatter the diced red bell pepper and sliced black olives on top.

7. Follow that with the diced red onion, spreading it out as evenly as possible.

8. Sprinkle the cubed cheddar cheese over the vegetables.

9. Add the diced celery evenly across the top.

10. If you like, finish off by sprinkling the chopped fresh basil all over, then chill the salad in the fridge for at least an hour before serving so the flavors can meld together.

Equipment Needed

1. Large pot for boiling the rotini pasta
2. Colander for draining and rinsing the pasta
3. Large mixing bowl for tossing the pasta with Italian dressing, salt, and pepper
4. Clear serving dish for assembling the layered salad
5. Cutting board for prepping the vegetables and cheese
6. Chef’s knife for dicing the cucumbers, red bell pepper, red onion, celery, and cubing the cheddar cheese
7. Measuring cups for accurately portioning the Italian dressing and other ingredients
8. Mixing spatula or large spoon for evenly distributing the dressing and layering the ingredients

FAQ

Can I use a different pasta than rotini?

Yup, you can totally substitute with penne or bowtie pasta if youd like. Just ensure it holds the dressing well.

Do I have to mix the salad after layering?

Not really, you can serve it as layers for an impressive look, but it tastes better if you mix it up a bit before eating.

How long will the pasta salad stay fresh in the fridge?

It usually keeps well for about 2 to 3 days, though some ingredients might get a bit watery after a while.

Can I add other ingredients to the salad?

Sure thing, feel free to throw in some extra veggies like spinach or carrots if you want more crunch and color.

Is the basil really necessary?

Not at all its optional, but fresh basil adds a nice burst of flavor that can really perk up the whole dish.

Layered Pasta Salad Recipe Substitutions and Variations

Italian dressing: You can use a balsamic vinaigrette or even a fat-free Italian dressing if you want a lighter version.
Cherry tomatoes: If you don’t have these, try grape tomatoes. They have a similar sweetness and texture.
Rotini pasta: Penne or fusilli can work well too. They hold onto the dressing in a similar way.
Cheddar cheese: If you’re not into that sharp flavor, diced mozzarella or even a mild pepper jack is a cool swap.

Pro Tips

1. Make sure yo cook the pasta al dente so its not mushy later; rinsing it with cold water stops the cooking immediatly and helps keep its texture.
2. Try marinating the veggies in a bit extra Italian dressing before layering everything in the bowl; it’ll help the flavors meld together way better.
3. Let the salad chill for at least an hour after mixing it all up. That gives the veggies and cheese enough time to soak up the dressing, making every bite tastier.
4. If you got any fresh basil around, chop a little more than the recipe calls for to splash over the finished salad. It’ll add a bright, fresh kick that really lifts the flavors.

Layered Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Large pot for boiling the rotini pasta
2. Colander for draining and rinsing the pasta
3. Large mixing bowl for tossing the pasta with Italian dressing, salt, and pepper
4. Clear serving dish for assembling the layered salad
5. Cutting board for prepping the vegetables and cheese
6. Chef’s knife for dicing the cucumbers, red bell pepper, red onion, celery, and cubing the cheddar cheese
7. Measuring cups for accurately portioning the Italian dressing and other ingredients
8. Mixing spatula or large spoon for evenly distributing the dressing and layering the ingredients

Ingredients

1 lb rotini pasta, cooked and drained
1 cup Italian dressing
1 cup cherry tomatoes, halved
1 cup diced cucumbers
1/2 cup diced red bell pepper
1/2 cup sliced black olives
1/2 cup diced red onion
1 cup cubed cheddar cheese
1/2 cup diced celery
Salt and pepper to taste
Optional 1/4 cup chopped fresh basil

Directions

First, cook the rotini pasta according to the package instructions then drain it and rinse with cold water, letting it cool a bit.
In a large bowl, mix the pasta with the Italian dressing and season with salt and pepper.
In a clear serving dish, spread the dressed pasta evenly as the first layer.
Next, sprinkle the halved cherry tomatoes over the pasta layer.
Then, add the diced cucumbers evenly over the tomatoes.
Now, scatter the diced red bell pepper and sliced black olives on top.
Follow that with the diced red onion, spreading it out as evenly as possible.
Sprinkle the cubed cheddar cheese over the vegetables.
Add the diced celery evenly across the top.
If you like, finish off by sprinkling the chopped fresh basil all over, then chill the salad in the fridge for at least an hour before serving so the flavors can meld together.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.