This post may contain affiliate links. See our disclosure policy.
This layered cold pasta salad is a colorful side dish for BBQs and potlucks. With layers of ham, eggs, salami, veggies, and cheese, it is hearty and delicious!
Featured with this recipe
This cold pasta salad tastes as good as it looks! It is a complementary side dish at BBQs and potlucks, but it really is a complete and hearty meal in itself. Layer the ingredients on top of each other for a beautiful appearance. Scoop it out from the bottom to the top getting every layer on your plate. This is the perfect combination!
Pasta salads are the best side dishes to enjoy throughout the year. It is light and tasty and so easy to make! Make this salad in a nice trifle to present all the layers or have it layered in a bowl to toss before presenting it. This salad is always a favorite side dish and can be versatile.
Layered Cold Pasta Salad Ingredients
Layer your cold pasta salad in order of the ingredients to hold the structure and see the layers when using a glass bowl. Each layered ingredient is flavorful and gives the salad all the texture and savory deliciousness it needs to satisfy everyone.
- Green leaf lettuce – This is the start of layering and needs to be a thicker leaf lettuce to help hold all the other ingredients together and soak in the dressing.
- Small shell macaroni – Cook the macaroni according to the package. Since this is a cold pasta salad, once the water is drained, run the macaroni pasta under cold water.
- Canola oil – The oil helps the macaroni from sticking together.
- Hard-boiled eggs – We love to make hard-boiled eggs with easy-peel shells. Once the hard-boiled eggs are peeled, then cut them in half and layer them on top.
- Ham – Fully cooked ham chopped into small cubes.
- Hard salami – Chop up the salami into smaller bite-sized pieces.
- Frozen peas – Thaw the peas ahead of time or add them to a colander and have cold water pouring overtop letting it unthaw that way.
- Colby Jack cheese – Shredded cheese is best and will add in a spicy bite here and there.
- Parsley – Top off for garnish!
Making Homemade Dressing
This is a sweet and savory dressing that tastes amazing with this layered pasta salad. Layer the salad perfectly then drizzle the dressing over top the peas to soak down into all the holes eventually covering each layer. It is a delicious and fun way to serve a beautiful salad!
- Mayonnaise – Mix mayonnaise together to start making the base of the dressing ingredients.
- Sour cream – This is a sour and light condiment that is mixed together for homemade dressing.
- Green onions – Slice the onions into small slices.
- Dijon mustard – Added in for a sweet and savory flavor in the dressing.
How to Make Layered Salad
This salad looks and presents itself in such a beautiful manner that it may look extra hard. Let me tell you, this is the easiest salad to make and serve to all your family and friends. Simply layer the salad ingredients, drizzle homemade dressing, and refrigerate until ready to serve. It is that easy!
- Pasta – Cook shell macaroni according to package directions. Drain and rinse with cold water. Drizzle with oil, and toss to coat.
- Start layering – Place shredded lettuce in a 2/12 quart glass serving bowl or trifle bowl. Top lettuce with macaroni, being careful to layer the macaroni evenly over the lettuce for a pretty layered look. Add sliced eggs for the following layer. Sprinkle eggs and macaroni with salt and pepper. Add chopped ham, then chopped salami, and then the thawed peas.
- Dressing – In a small bowl, combine mayonnaise, sour cream, green onions, and Dijon mustard. Spread this mixture over the peas.
- Refrigerate – Cover and refrigerate for several hours or overnight.
- Garnish – Just before serving, sprinkle with cheese and garnish with parsley.
Tips for Making Pasta Salad
Follow these helpful tips to make this pasta even easier! These ideas will help make this pasta dish beautiful and delicious!
- Deli meat – For the chopped ham and hard salami, I order thick slices at my local deli. For the one cup required, I only needed 3-4 slices.
- Lettuce – The shredded green leaf lettuce should be completely dry or it will get soggy when it is refrigerated. If you don’t have time to wait for lettuce to dry, you can buy green leaf lettuce leaves in most stores in the produce section that have been pre-washed and are ready to use for sandwiches and salads. It’s a little more expensive to purchase lettuce this way but, I have found that the lettuce lasts longer than when I wash it and dry it myself at home and I can use everything in the container because it’s all fresh and crisp.
- A tip for Peas – The frozen peas can be thawed quicker by placing them in a colander and rinsing them with cold water. Be sure they have time to drain and dry as well before adding them to the salad.
- Even layering – When layering the salad use a large spoon to evenly disperse the ingredients so they will layer eventually.
- Serving – Use a glass bowl or trifle dish. You don’t have to, but when you go to work to make the beautiful layers, you need to show it off!
Additional Add-In Ideas
This pasta salad dish is versatile and can have changes in the ingredients or add more layers with more salad toppings. Use what you have at home and all your favorite toppings, then add even more!
- Veggies – Red or green onions, celery, cucumbers, and carrots are classic salad toppings.
- Fruit – Cherry tomatoes and avocados are fun, fresh, and colorful to add.
- Canned – Olives or corn are great ways to add in more color and texture.
- Protein – Pepperoni cut up into pieces of four that are bite-sized gives more meat options.
“This pasta salad was a hit at the party we took it to last week! Not a single bite was left over and everyone asked where I got the recipe! Thanks for such a winner!”
-Jenni
Frequently Asked Questions
Yes! This actually is best made ahead of time. This helps the flavors build onto each other. Refrigerate in an airtight container when storing. Before serving, either stir or layer the salad together.
In order to have a less soggy salad, cook the pasta al dente. This will help the pasta from becoming too mushy or soggy.
To quickly chill cooked pasta, simply drain the water from the noodles, then place the noodles in a colander. Place the colander into a larger bowl that is filled with cold water. Let chill until the pasta is cold. Once cold, lift the colander out and the water will drain.
Storing cold pasta in the fridge will last about 3 to five days long. Store in an airtight container until ready to use.
Make It Ahead of Time
I am a big fan of make-ahead meals. This salad can be made a day ahead or in the morning, as long as it has several hours in the refrigerator. It will actually taste better if you make it in advance rather than making it right before serving.
More Cold Pasta Salads
Looking for even more cold pasta salad ideas? These are our favorite salads to bring to the party next time. It is a great way to add sides that are just as tasty as the meal!
Layered Cold Pasta Salad
Video
Ingredients
- 3 cups green leaf lettuce shredded
- 1 1/2 cups small shell macaroni uncooked
- 1 tablespoon canola oil
- 3 hard cooked eggs sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup ham fully cooked, chopped
- 1 cup hard salami chopped
- 16 ounces frozen peas thawed (or fresh peas)
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup green onions chopped
- 2 teaspoon Dijon mustard
- 1 cup Colby Jack cheese shredded
- Parsley for garnish
Instructions
- Cook shell macaroni according to package directions. Drain and rinse with cold water. Drizzle with oil, and toss to coat.
- Place shredded lettuce in a 2/12 quart glass serving bowl or trifle bowl.
- Top lettuce with macaroni, being careful to layer the macaroni evenly over the lettuce for a pretty layered look. Add sliced eggs for the following layer.
- Sprinkle eggs and macaroni with salt and pepper. Add chopped ham, then chopped salami, and then the thawed peas.
- In a small bowl, combine mayonnaise, sour cream, green onions and Dijon mustard. Spread this mixture over the peas.
- Cover and refrigerate for several hours or overnight.
- Just before serving, sprinkle with cheese and garnish with parsley.
This pasta salad was a hit at the party we took it to last week! Not a single bite was left over and everyone asked where I got the recipe! Thanks for such a winner!
Yum! What a great potluck recipe!
how long does it take to make
It doesn’t take much time at all– just the time it takes to cook and cool the pasta. While the pasta is cooking you can cut up the other ingredients. I would say 30 minutes at most (to prepare) and then a few hours to refrigerate.
I started making this salad some time ago from a recipe called Eight Layer Salad. I’m the only one in my immediate family who likes it so I often make it for special occasions when I have help eating it. I use packaged greens and I’ve customized the dressing and now use a mixture of fat-free mayo and Kraft fat-free salad dressing. I use turkey breast instead of salami (just preference) so it ends up being a pretty healthy salad. To preserve the freshness of all layers I don’t toss the salad, I use tongs and dip down thru all layers. It is delicious!
How do you serve this? Do you toss it or try to dig down to the bottom to get all the layers?
Good question! I toss it right when we are ready to start eating. I like coating all of the ingredients with the dressing and it makes it easier to serve.
No, I don’t toss it. I serve it with a pair of tongs and let people dig straight down into it. I have to admit that sometimes, I have to convince the first person that it’s really okay to dig in! This salad has great flavor and textures. I usually add a little (1-2 T.?) apple cider vinegar to the dressing for a bit of tang.
Have you ever tried substituting the mayo with greek yogurt? Would it turn out same? Also do you need to thaw the peas first or can you just add them frozen? This looks delicious!
I don’t know if greek yogurt would taste the same or if the consistency would be the same, but it’s worth a try. If you have used it and liked it as a salad dressing before, I’m sure it would work great. You definitely should thaw the peas first. If you use them frozen the peas will unthaw in the refrigerator and the salad will get watery. Thank you for your comment!
That is one rich-looking pasta salad! I’m sure it’s yummy 🙂
It is rich and very filling!