- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, white wine vinegar, sugar, Dijon mustard, Worcestershire sauce, salt, and black pepper until smooth and well combined. Set aside.
- Layer the salad: In a large trifle bowl or a clear glass dish, begin layering the salad ingredients in the following order:
- First, add the chopped romaine lettuce to the bottom of the bowl.
- Next, layer the cooked and drained macaroni pasta over the lettuce.
- Follow with the diced red bell pepper, spreading it evenly.
- Sprinkle the finely diced red onion over the peppers.
- Add the thawed frozen green peas as the next layer.
- Spread the chopped celery evenly over the peas.
- Layer the diced ham over the celery.
- Distribute the black olives over the ham.
- Finally, pour the prepared dressing evenly over the top layer of olives.
- Sprinkle the shredded cheddar cheese as the final layer on top of the dressing.
- Chill: Cover the trifle bowl or glass dish tightly with plastic wrap and refrigerate the layered pasta salad for at least 5 hours to allow the flavors to meld together. For the best results, chilling overnight is recommended.
- Toss and serve: Just before serving, gently toss all the layers together to ensure the dressing coats all the ingredients. Serve immediately and enjoy this refreshing and flavorful layered pasta salad!
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