Boil the pasta in salted water until al dente, according to package instructions. Rinse thoroughly under cold running water and drain well.

Prepare all vegetables, cheese, and eggs as indicated.

In a large, transparent serving bowl, layer the cooled pasta. Drizzle a portion of the dressing over the pasta.

Add peas, followed by layers of sweet corn, cherry tomatoes, diced cucumber, red bell pepper, and sliced red onion. Season lightly with salt and black pepper after each addition.

Sprinkle shredded cheddar cheese across the vegetable layers.

Scatter sliced black olives on top, then layer baby spinach or mixed greens.

Finish by placing sliced hard-boiled eggs on top and pour the remaining dressing over the entire salad.

Cover the bowl and refrigerate for at least 1 hour before serving.