Layered Spring Pasta Salad

 

Fresh, Flavorful, and Beautiful: Layered Spring Pasta Salad

As soon as the weather warms up and the days get longer, lighter, fresher meals start calling. That’s when this Layered Spring Pasta Salad becomes a go-to favorite. Packed with crisp vegetables, tender pasta, and a creamy dressing, this dish is just as beautiful to look at as it is satisfying to eat.

Whether you’re hosting a brunch, attending a potluck, or meal prepping for the week, this vibrant salad is the kind of recipe that looks impressive but couldn’t be easier to throw together.

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Why You’ll Love This Salad

• 🌸 Perfect for Spring – Uses fresh seasonal vegetables like peas, asparagus, and radishes

• 🎨 Gorgeous Layers – Eye-catching presentation in a trifle bowl, glass dish, or mason jars

• 🥗 Make-Ahead Friendly – Stays crisp and delicious even after a few hours in the fridge

• 🍽️ Versatile – Serve as a side dish, light lunch, or even a vegetarian main

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What’s in a Layered Spring Pasta Salad?

This recipe brings together texture, color, and flavor in the most satisfying way. While you can customize based on what’s in your fridge, here’s a classic version:

Ingredients

• 8 oz rotini or bowtie pasta, cooked and cooled

• 1 cup fresh or frozen peas

• 1 cup asparagus, blanched and chopped

• 1 cup cherry tomatoes, halved

• ½ cup thinly sliced radishes

• 1 cup shredded carrots

• 1 cup cucumber, diced

• ½ red onion, finely chopped

• 1½ cups chopped romaine or spinach

• 1 cup shredded cheese (cheddar or mozzarella work great)

• Optional: chopped hard-boiled eggs or cooked bacon for extra protein

Creamy Dressing

• ½ cup mayonnaise

• ¼ cup sour cream or plain Greek yogurt

• 2 tbsp lemon juice

• 1 tsp Dijon mustard

• Salt and pepper to taste

• Optional: chopped fresh dill or parsley for extra spring flavor

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How to Make It

1. Prepare all ingredients ahead of time: cook pasta, chop veggies, and mix the dressing.

2. Layer it up in a large clear bowl or trifle dish in this order:
   pasta → peas → asparagus → carrots → cucumbers → radishes → onions → lettuce → cheese → dressing on top

3. Spread the dressing evenly across the top, like frosting a cake. This helps keep everything fresh until you’re ready to mix.

4. Chill for at least 1 hour before serving. Right before serving, toss gently or serve as-is so everyone can scoop from the layers.

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Tips for Success

• Use a clear bowl to show off the gorgeous layers—presentation counts!

• Blanch asparagus and peas quickly in boiling water, then shock them in cold water to keep them bright green and crisp.

• Make it your own – Swap in artichokes, snap peas, feta cheese, or roasted chickpeas for variation.

• Vegan option – Use plant-based mayo and cheese, or skip the dairy altogether.

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Perfect for Every Occasion

This salad isn’t just for springtime—it’s ideal for:

• Easter brunches

• Mother’s Day lunches

• Garden parties

• Picnics and potlucks

• Meal prep lunches in mason jars

Plus, since everything is packed in layers, it holds up better than traditional tossed salads—no soggy greens!

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Final Thoughts

Fresh, colorful, and full of crunch, Layered Spring Pasta Salad is everything we love about the season in one delicious bowl. It's easy to make, endlessly adaptable, and always a hit wherever it goes.

So grab your favorite seasonal veggies, layer them high, and dig in to the taste of spring—one spoonful at a time.