Boil pasta in salted water until al dente, following 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, arrange an even layer of cooled pasta. Drizzle a portion of the dressing to lightly coat the pasta.

Distribute peas evenly over the pasta, followed by sweet corn, cherry tomatoes, diced cucumber, red bell pepper, and sliced red onion. After each addition, season lightly with salt and black pepper.

Sprinkle shredded cheddar cheese across the vegetable layers.

Scatter sliced black olives atop the cheese. Layer baby spinach or mixed greens next, covering the previous layers.

Place sliced hard-boiled eggs on top. Pour the remaining dressing over the entire salad to ensure even distribution.

Cover the bowl and refrigerate for a minimum of 1 hour to allow flavors to meld. Present chilled; gently mix just prior to serving, or portion to preserve visible layering.