7-Layer Pasta Salad

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

Adapted from foodnetwork.com

Ingredients

  • Kosher salt

  • 8

    ounces farfalle (about 4 cups)

  • 2

    stalks broccoli, cut into florets

  • 1/2

    cup mayonnaise

  • 1/2

    cup buttermilk

  • 1/4

    cup plus 1 tablespoon chopped fresh chives

  • 1/4

    cup chopped fresh parsley

  • Juice of 1 lime

  • Freshly ground pepper

  • 2

    avocados, diced

  • 1

    12-ounce piece deli ham, diced (about 2 cups) or grilled chicken

  • 8

    ounces yellow cheddar cheese, shredded

  • 1

    small head romaine lettuce, sliced

  • 2

    tomatoes, diced

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry. Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl. Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)

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