Ingredients
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The Dressing: ½ cup mayo, ¾ cup sour cream, 2 tsp white wine vinegar, 1 tsp sugar, 2 tsp Dijon mustard, ½ tsp Worcestershire sauce, ½ tsp salt, ½ tsp black pepper.
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The Salad Base: 3 cups macaroni pasta (cooked and drained), 3 cups chopped romaine lettuce.
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The Garden Layer: ½ red bell pepper (diced), ¼ cup red onion (finely diced), ½ cup frozen green peas (thawed), ⅓ cup chopped celery.
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The Savory Layer: 1 ½ cups diced ham, ⅓ cup black olives, ½ cup shredded cheddar cheese.
Instructions
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Whisk Dressing: In a small bowl, whisk together all dressing ingredients (mayo through black pepper) until completely smooth. Set aside.
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Layer (The Order Matters): In a large trifle bowl or deep glass dish, layer the ingredients in this specific order to maintain freshness:
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Bottom: Romaine lettuce
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Pasta
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Bell peppers, red onions, peas, and celery
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Diced ham and black olives
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Top Sauce: Pour the dressing over the top, spreading it to the edges to “seal” the layers.
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The Finish: Sprinkle the shredded cheddar cheese over the dressing.
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Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 5 hours (overnight is also fine).
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Toss: For the best presentation, bring the layered bowl to the table, then toss thoroughly right before serving so every bite is coated in the dressing.
Notes
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The Glass Advantage: Using a straight-sided glass bowl makes the layers look much cleaner. If you don’t have a trifle bowl, any deep glass salad bowl will work.
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Pasta Tip: Make sure the macaroni is completely cooled before layering it on top of the lettuce; otherwise, the residual heat will wilt your greens.
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Dressing Seal: Spreading the dressing all the way to the glass edges helps create an airtight seal for the vegetables below, keeping the onions and peppers crisp for longer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American