7 layer pasta salad

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7 layer pasta salad

This delicious 7 layer pasta salad can be served in individual trifle bowls for an easy single serving. You can serve it in a larger trifle bowl, but it may be hard to get all the yummy layers when you are scooping it up. The lemon and dill dressing is the perfect compliment to this delicious salad. This salad is a great meal for summer. No need to turn on the oven and heat up the whole house. It is also a great option for a summer bbq or picnic.

7 layer pasta salad

This recipe is so simple to make and all of those gorgeous, healthy layers taste so good together.

Here is the recipe:

1/2 Cup Sunflower Seeds
1 box of Angel Hair Pasta
1 Red (Spanish) Onion, diced
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Cucumber, sliced
1 Carrot, shredded
1 Cup of Swiss Chard, shredded
1 Cup of Kale, shredded
1 Cup of Arugula, shredded,
1 Cup of Red Romaine, shredded
You will also need mini-trifle dishes as well

Lemon & Dill Dressing Recipe:

1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon lemon zest
1/2 teaspoon sugar
 2 tablespoons of mayonnaise
2 tablespoons of sour cream
2 tablespoons of fresh chopped dill
Whisk all together and add salt to taste
Gradually whisk in 1/4 cup each olive oil and vegetable oil

Prepare the angel hair pasta according to package directions. It is better to do this ahead of time so you can chill it.

Mix together your Swiss Chard, Arugula, Kale and Red Romaine together.

Add cooked and cooled angel hair past to the bottom of your trifle dish. Top with your layers of veggies, in whatever order you choose. I like to put the wetter veggies on the bottom so they don’t make the rest of the layers soggy. Cucumbers are pretty wet, as are bell peppers and onions. Top with the mixed greens.

Sprinkle with sunflower seeds and drizzle Lemon & Dill dressing.

There you go! A delicious and light recipe that tastes incredible but doesn’t take a lot of effort to make and doesn’t heat up the house.

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