LAYER PASTA SALAD

Ouadie Rhabbouron

For the Salad Layers:

  • 3 cups cooked and cooled elbow macaroni (from about 1 ½ cups dry)

  • 3 cups chopped romaine lettuce

  • ½ cup diced red bell pepper

  • ¼ cup finely chopped red onion

  • ¼ cup thawed green peas

  • ⅓ cup sliced celery

  • ½ cup diced ham

  • ¼ cup sliced black olives

  • ¾ cup (3/8 of a standard block) crumbled cheddar cheese

Instructions

1. Make the Dressing:

In a small bowl, whisk together all the dressing ingredients—mayonnaise, sour cream, white wine vinegar, Dijon mustard, sugar, Worcestershire sauce, salt, and black pepper—until completely smooth and emulsified. Set aside.

2. Cook and Cool the Pasta:

Cook the elbow macaroni according to package directions in well-salted water until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.

3. Layer the Salad:

In a large, clear trifle bowl or glass serving dish (a 3-4 quart capacity is ideal), build your salad in the following order for the best visual effect:

  1. Bottom Layer: Chopped romaine lettuce.

  2. Layer 2: Cooled macaroni.

  3. Layer 3: Diced red bell pepper and chopped red onion.

  4. Layer 4: Thawed green peas and sliced celery.

  5. Layer 5: Diced ham and sliced black olives.

  6. Layer 6: Pour the prepared dressing evenly over the top, spreading it gently to the edges to seal the salad.

  7. Top Layer: Sprinkle the crumbled cheddar cheese over the dressing.

4. Chill:

Cover the bowl tightly with plastic wrap. Refrigerate for at least 5 hours, or ideally overnight. This crucial step allows the flavors to develop and the dressing to soak into the layers.

5. Serve:

Just before serving, use large serving spoons to toss the salad thoroughly from the bottom up, ensuring every bite gets coated in the dressing and the beautiful layers combine. Serve immediately.

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