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Vibrant Veggie & Pasta Layered Salad

A colorful layered macaroni salad with crisp romaine lettuce, green peas, bell peppers, sweet corn, tomatoes, cucumber, shredded carrots, cheddar cheese, and a creamy homemade dressing. Perfect for potlucks, picnics, and family gatherings. Makes 8 side-dish servings.
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Course: Salad, Side Dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups cooked macaroni pasta, cooled and drained
  • 3 cups romaine lettuce, chopped
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup frozen green peas, thawed and drained
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup carrots, shredded
  • 1/2 cup sweet corn, drained
  • 3/4 cup shredded cheddar cheese
  • 2 green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, for dressing
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt, for pasta cooking water

Equipment

  • Large cooking pot
  • Colander
  • Large clear glass salad bowl or trifle dish
  • Medium mixing bowl
  • whisk
  • Sharp kitchen knife
  • cutting board
  • Salad spinner
  • Vegetable grater
  • Measuring Cups and Spoons
  • Large serving spoons

Method
 

  1. Bring a large pot of water to a boil and add 1/2 teaspoon salt. Cook macaroni according to package instructions until al dente. Drain, rinse under cold water, and cool completely.
  2. Wash and thoroughly dry the romaine lettuce. Chop into bite-sized pieces.
  3. Dice the red bell pepper, red onion, and cucumber. Halve the cherry tomatoes, shred the carrots, slice the green onions, and chop the fresh parsley.
  4. Thaw the frozen green peas completely and drain excess moisture. Drain the sweet corn.
  5. Whisk mayonnaise, sour cream, Greek yogurt, apple cider vinegar, lemon juice, Dijon mustard, honey, garlic powder, onion powder, salt, black pepper, and paprika in a medium bowl until smooth and creamy.
  6. Spread the cooled macaroni across the bottom of a large clear glass serving bowl. Spoon a thin layer of creamy dressing over the pasta.
  7. Layer the thawed peas, diced red bell pepper, red onion, shredded carrots, drained sweet corn, diced cucumber, and halved cherry tomatoes evenly over the macaroni.
  8. Spoon another thin layer of creamy dressing over the vegetables, reserving a small amount. Arrange the chopped romaine lettuce in an even layer.
  9. Sprinkle shredded cheddar cheese, sliced green onions, and chopped parsley over the lettuce. Cover and refrigerate for 30 minutes.
  10. Remove from the refrigerator and drizzle the remaining dressing over the top or serve separately. Scoop through all the layers to serve chilled.

Nutrition

Calories: 345kcalCarbohydrates: 28gProtein: 8gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 33mgSodium: 420mgPotassium: 335mgFiber: 3gSugar: 6gVitamin A: 325IUVitamin C: 24mgCalcium: 130mgIron: 1.6mg

Notes

Prep time: 25 minutes. Cook time: 8–10 minutes. Chill time: 30 minutes. Total time: approximately 65 minutes. Yield: 8 side-dish servings. Use completely cooled pasta and thoroughly drained vegetables to prevent excess moisture. Assemble shortly before serving for the freshest texture. Keep refrigerated at 40°F or below. Enjoy assembled salad within 1–2 days for best quality. Nutrition estimates are approximate and depend on pasta, cheese, and dressing brands.

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