Step 1: Cook the Pasta
- Boil pasta until al dente (8–10 minutes). Drain and rinse under cold water.
Step 2: Prep the Veggies
- Dice cucumber, halve cherry tomatoes, and chop red onion.
Step 3: Layer the Salad
- In a large trifle dish or clear bowl, layer pasta, veggies, olives, and cheese.
- Repeat layers, finishing with a top layer of tomatoes and parsley.
Step 4: Add the Dressing
- Drizzle dressing evenly over the salad.
- Cover and refrigerate for 1–2 hours to let flavors meld.
Step 5: Toss & Serve
- Just before serving, toss everything together.
- Garnish with extra cheese or herbs.
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Variations to Elevate Your Salad
- Gluten-Free : Use gluten-free pasta and ensure croutons (if added) are GF-certified.
- Vegan : Skip cheese or use vegan feta and swap mayo-based dressings for tahini or vegan ranch.
- Protein Hack : Add grilled chicken, shrimp, or chickpeas for a main-dish upgrade.
- Southwest Twist : Swap Italian dressing for lime-cilantro vinaigrette and add black beans and corn.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 4 days (keep dressing separate to avoid sogginess).
- Freeze : Freeze uncooked pasta for 3 months (cook fresh when ready to assemble).
- Party Hack : Make double the batch and serve in individual mason jars for a portable option.
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FAQs: Answering Your Top Questions
Q: Can I use different veggies?
A: Yes! Try bell peppers, carrots, or avocado for seasonal twists.
Q: How to prevent a soggy salad?
A: Layer sturdy ingredients (pasta, olives) first and dressing last. Toss just before serving.
Q: Can I make this ahead of time?
A: Absolutely! Assemble layers up to 24 hours in advance—add dressing and toss right before serving.
Q: What if I don’t have a trifle dish?
A: Use a glass bowl or individual jars for single servings.
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Final Thoughts
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