Layered Pasta Salad Bowl (Version imprimable)
Vibrant bowl of pasta, veggies, eggs, and cheese, dressed and chilled for a satisfying, refreshing bite.
# Composition:
→ Pasta and Grains
01 -
225 grams dried rotini or penne pasta, cooked al dente, rinsed and cooled
→ Dressing
02 -
240 milliliters ranch or Italian dressing
→ Vegetables
03 -
150 grams cherry tomatoes, halved
04 -
1 medium cucumber, diced
05 -
1 medium red bell pepper, diced
06 -
70 grams red onion, thinly sliced
07 -
425 grams sweet corn kernels, drained
08 -
425 grams black olives, drained and sliced
09 -
140 grams frozen peas, thawed
10 -
60 grams baby spinach or mixed salad greens
→ Protein and Dairy
11 -
4 hard-boiled eggs, peeled and sliced
12 -
115 grams cheddar cheese, shredded
→ Seasoning
13 -
Salt, to taste
14 -
Black pepper, to taste
# Étapes de réalisation:
01 -
Cook pasta in salted water until al dente. Drain thoroughly. Rinse under cold running water and allow to cool completely. Prepare vegetables, shred cheese, and slice hard-boiled eggs as specified.
02 -
Spread an even layer of cooled pasta in a large, clear serving bowl. Drizzle a portion of the dressing to lightly coat the pasta.
03 -
Arrange peas evenly over pasta. Add sweet corn, cherry tomatoes, cucumber, red bell pepper, and red onion in separate layers. After each addition, season lightly with salt and black pepper. Sprinkle shredded cheddar cheese over the vegetables.
04 -
Distribute sliced black olives across the cheese. Layer baby spinach or mixed salad greens on top.
05 -
Place sliced hard-boiled eggs on the surface. Pour remaining dressing over the salad to ensure even coverage.
06 -
Cover and refrigerate for at least 1 hour to allow flavors to meld. Present chilled. Before serving, gently mix if desired, or serve in layers to showcase presentation.
# Détails supplémentaires:
01 -
For optimal texture, ensure all ingredients are cooled before assembling. This prevents excess moisture and preserves distinct layers.