Layered Spring Pasta Salad

How to Make Layered Spring Pasta Salad

1. Cook the Pasta:
Cook pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking and cool it down.

2. Prepare the Dressing:
In a small bowl, whisk together olive oil, red wine vinegar, mustard, honey, garlic, salt, and pepper until well combined.

3. Layer the Salad:
In a clear glass bowl or trifle dish, start layering the ingredients in this order: pasta, cherry tomatoes, cucumbers, shredded carrots, red bell pepper, red onion, baby spinach, cheese, and olives. Repeat layers if your dish is deep enough.

4. Add Dressing:
Drizzle the dressing evenly over the top layer. You can gently toss before serving or let guests mix their own portions.

5. Garnish and Chill:
Sprinkle fresh herbs on top for a burst of flavor and color. Cover and refrigerate for at least an hour before serving to let the flavors meld.

Tips for the Best Spring Pasta Salad

• Use a clear bowl or jar to showcase the beautiful layers.
• Add grilled chicken or chickpeas for extra protein.
• Swap the cheese to suit your taste—go for goat cheese, parmesan, or cheddar.
• Keep the dressing light and fresh; avoid heavy mayo-based dressings for a spring feel.

Final Thought

The Layered Spring Pasta Salad is a delightful mix of texture, color, and flavor that captures the spirit of the season. It’s perfect for warm-weather meals, gatherings, or anytime you want a healthy and appetizing dish. Give it a try, and watch it become your new springtime favorite!

Would you like me to add variations for vegan or gluten-free versions?