Layered Party Pasta Salad
by Ana
Prep Time25 minsCook Time10 minsServings12 servings
A crowd-pleasing seven-layer pasta salad with rotini, crunchy vegetables, cheddar, and a creamy ranch dressing, made to feed a hungry party.
When you need one dish to feed twelve people and look stunning on the buffet table, this layered pasta salad delivers on both counts. Building it in a clear glass bowl turns dinner into a show — every colorful stratum visible through the sides. It travels well to potlucks, can be assembled the night before, and scales up effortlessly for bigger crowds by simply doubling the layers.
Ingredients
Recommended Tools
- Large pot for pasta
- Colander
- Large trifle bowl or glass serving bowl
- Mixing bowl
Instructions
- Cook the rotini in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and let cool completely.
- In a mixing bowl, whisk together the mayonnaise, sour cream, ranch seasoning mix, half of the chives, salt, and pepper until smooth.
- Spread half of the cooled pasta in an even layer at the bottom of a large trifle or glass bowl.
- Layer half of the tomatoes, carrots, bell pepper, peas, and olives over the pasta.
- Repeat with the remaining pasta and vegetables, then spread the creamy ranch dressing evenly over the top layer.
- Cover and refrigerate for at least 2 hours or overnight so the layers set and flavors meld.
- Just before serving, top with the cubed cheddar, crumbled bacon, and remaining chives. Serve chilled with tongs or a large spoon.