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Step 2: Prepare the Vegetables
While the pasta cooks, prep all your vegetables by washing, chopping, and draining as needed. Place each ingredient in separate bowls for easy layering later.
Step 3: Make the Dressing
In a mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, oregano, garlic powder, salt, and pepper until smooth and well combined. Set aside.
Step 4: Assemble the Layers
Choose a clear glass serving bowl or trifle dish to showcase the layers. Start with a base layer of cooked pasta, spreading it evenly across the bottom.
Add a layer of cherry tomatoes, followed by a layer of diced bell peppers. Continue layering with peas, black olives, and red onion. If using protein, sprinkle it over the next layer.
Pour about half of the dressing evenly over the layers, gently pressing down to ensure everything gets coated. Repeat the layers until all ingredients are used up, finishing with a final drizzle of dressing on top.
Step 5: Chill and Serve
Cover the salad and refrigerate for at least 1 hour (or overnight) to allow the flavors to blend. Before serving, give the salad a gentle toss to combine all the layers. Garnish with fresh herbs and shredded Parmesan if desired.
Tips for Success
Don’t Overdress : Start with less dressing and add more as needed—this prevents the salad from becoming soggy.
Experiment with Veggies : Swap out traditional veggies for cucumbers, spinach, or roasted red peppers for variety.
Add Crunch : Toss in crushed crackers or toasted pine nuts for extra texture.
Store Properly : Keep leftovers in an airtight container in the fridge for up to 3 days. Stir before serving to redistribute the dressing.
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