A colorful and delicious layered pasta salad with vibrant veggies, crunchy pasta, and creamy dressing, perfect for any occasion.

3 cups cooked pasta (rotini, bowtie, or penne)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red bell pepper, diced

½ cup shredded carrots

½ cup red onion, thinly sliced

1 cup shredded cheese (cheddar or mozzarella)

½ cup black olives, sliced

½ cup green onions, chopped

1 cup ranch or creamy Italian dressing

1 cup cooked and crumbled bacon (optional)

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In a large glass bowl, layer the ingredients in the following order: pasta, cherry tomatoes, cucumber, bell pepper, carrots, red onion, cheese, black olives, green onions, and bacon (if using).
Pour the ranch or creamy Italian dressing evenly over the top of the layered ingredients.
Cover the salad and refrigerate it for at least 1 hour before serving to allow the flavors to meld together.
Once chilled, gently toss the salad to mix everything before serving.

This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.

For a vegetarian option, substitute bacon with extra vegetables or sunflower seeds.

For a gluten-free version, use gluten-free pasta.

This salad can be made ahead of time and even tastes better the next day.