Layered Pasta Salad Recipe
Ingredients:
For the Salad:
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (any color), diced
- 1/2 cup red onion, finely chopped
- 1 cup black olives, sliced
- 1 cup mozzarella cheese, cubed or shredded
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped (for garnish)
For the Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (optional)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Prepare the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, oregano, garlic powder, salt, and pepper until well combined. Adjust the seasoning to taste.
- Assemble the Salad:
- In a large glass bowl or trifle dish, layer the ingredients in the following order, drizzling some dressing between each layer:
- Pasta: Start with the cooled pasta as the base.
- Cherry Tomatoes: Evenly distribute the halved tomatoes over the pasta.
- Cucumber: Add the diced cucumber on top of the tomatoes.
- Bell Peppers: Layer the diced bell peppers over the cucumbers.
- Red Onion: Sprinkle the finely chopped red onion on top.
- Black Olives: Add the sliced black olives.
- Mozzarella Cheese: Layer the mozzarella cheese over the olives.
- Feta Cheese: Finish with the crumbled feta cheese.
- In a large glass bowl or trifle dish, layer the ingredients in the following order, drizzling some dressing between each layer:
- Drizzle with Dressing:
- Pour the remaining dressing over the top layer of the salad.
- Chill:
- Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve:
- Before serving, gently toss the salad to combine the layers. Garnish with chopped parsley for a fresh touch.
