Layered Pasta Salad Recipes

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LAYERED PASTA SALAD RECIPE

Love every layer equally with our make-ahead Layered Pasta Salad Recipe. Pile on ham, cheese, tomatoes and onions in this simple Layered Pasta Salad Recipe that's perfect for your next barbecue or picnic!

Provided by My Food and Family

Categories     Side Dish Recipes

Time 3h20m

Yield 12 servings, 1 cup each

Number Of Ingredients 8



Layered Pasta Salad Recipe image

Steps:

  • Layer first 4 ingredients in 3-qt. bowl.
  • Mix mayo and dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
  • Refrigerate several hours or until chilled. Toss gently before serving.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

3 cups medium pasta shells, cooked, drained
1 large red onion, sliced
1 pkg. (10 oz.) frozen peas, thawed, drained
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup KRAFT Classic Ranch Dressing
1 cup KRAFT Natural Three Cheese Crumbles
1 cup halved grape tomatoes

LAYERED PASTA SALAD

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



Layered Pasta Salad image

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

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

MAKE-AHEAD HEARTY SIX-LAYER SALAD

This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It's easy to make, can be assembled ahead of time and looks great. -Noreen Meyer, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16



Make-Ahead Hearty Six-Layer Salad image

Steps:

  • Cook pasta according to package directions; drain and rinse with cold water. Drizzle with oil and toss to coat. , Place the lettuce in a 2-1/2-qt. glass serving bowl; top with pasta and eggs. Sprinkle with salt and pepper. Layer with chicken and peas. In a small bowl, mix dressing ingredients until blended; spread over top. Refrigerate, covered, for several hours or overnight. , Just before serving, sprinkle with cheese and parsley.

Nutrition Facts : Calories 310 calories, Fat 22g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 287mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

1-1/2 cups uncooked small pasta shells
1 tablespoon vegetable oil
3 cups shredded lettuce
3 large hard-boiled large eggs, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cooked chicken breast
1 package (10 ounces) frozen peas, thawed
DRESSING:
1 cup mayonnaise
1/4 cup sour cream
2 green onions, chopped
2 teaspoons Dijon mustard
TOPPINGS:
1 cup shredded Colby or Monterey Jack cheese
2 tablespoons minced fresh parsley

LAYERED RAINBOW SALAD POTS

Give kids two of their five-a-day and a dose of vitamin C with these colourful rainbow pots of tuna salad, ideal for a lunchbox, or summer picnic

Provided by Lulu Grimes

Categories     Dinner, Lunch, Snack

Time 37m

Number Of Ingredients 8



Layered rainbow salad pots image

Steps:

  • Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well. Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well. Mix the tuna with the mayonnaise and yogurt. Add the chives, if using.
  • Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics). Spoon the tuna dressing over the top of the pasta. Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and sweetcorn. Cover and chill until you're ready to eat.

Nutrition Facts : Calories 697 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 0.5 milligram of sodium

350g pasta shapes (De Cecco is a good brand that stays nice and firm)
200g green beans , trimmed and chopped into short lengths
160g can tuna in olive oil, drained
4 tbsp mayonnaise
4 tbsp natural yogurt
½ small pack chives , snipped (optional)
200g cherry tomatoes , quartered
1 orange pepper , cut into little cubes 195g can sweetcorn, drained

OVERNIGHT LAYERED LETTUCE SALAD

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10



Overnight Layered Lettuce Salad image

Steps:

  • In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

LAYERED SUMMER PASTA SALAD

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



Layered Summer Pasta Salad image

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

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

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