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7-Layer Pasta Salad


December 09, 2013

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Rate this recipe 4.6/5 (19 Votes)


  • 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)
  • 8 ounces yellow cheddar cheese, shredded
  • 1 small head romaine lettuce, sliced
  • 2 tomatoes, diced


Servings 8
Adapted from


Step 1

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.)

Photograph by Yunhee Kim


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