**Ingredients:**
*For the Dressing:*
– 1/2 cup mayo
– 3/4 cup sour cream
– 2 teaspoons white wine vinegar
– 1 teaspoon sugar
– 2 teaspoons Dijon mustard
– 1/2 teaspoon Worcestershire sauce
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
*For the Salad:*
– 3 cups macaroni pasta, cooked and drained
– 3 cups chopped romaine lettuce
– Half of 1 red bell pepper, diced
– 1/4 cup red onion, finely diced
– 1/2 cup frozen green peas, thawed
– 1/3 cup chopped celery
– 1 1/2 cups diced ham
– 1/3 cup black olives
– 1/2 cup shredded cheddar cheese
**Instructions:**
1. **Prepare the Dressing:** In a small mixing bowl, whisk together the mayo, sour cream, white wine vinegar, sugar, Dijon mustard, Worcestershire sauce, salt, and black pepper until smooth and well combined. Set aside.
2. **Assemble the Salad:** In a large glass trifle dish or serving bowl, begin layering the ingredients. Start with a layer of cooked and drained macaroni pasta at the bottom of the dish.
3. **Add the Lettuce:** Next, add a layer of chopped romaine lettuce on top of the pasta, spreading it out evenly.
4. **Layer the Vegetables:** Continue layering with diced red bell pepper, finely diced red onion, thawed green peas, chopped celery, diced ham, and black olives, ensuring each layer is evenly distributed.
5. **Drizzle with Dressing:** Once all the layers are in place, drizzle the prepared dressing evenly over the top of the salad, covering all the ingredients.
6. **Top with Cheese:** Finish off the salad by sprinkling shredded cheddar cheese over the dressing layer, adding a delicious cheesy finish.
7. **Chill and Serve:** Cover the layered pasta salad with plastic wrap or a lid and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and enjoy!
This layered pasta salad is perfect for picnics, potlucks, or as a refreshing side dish for any occasion!