7-Layer Pasta Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 8 servings
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Kosher salt

8 ounces farfalle (about 2 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 black pepper

2 avocados, diced

One 12-ounce piece deli ham, diced (about 2 cups)

8 ounces yellow Cheddar cheese, shredded

1 small head romaine lettuce, sliced

2 tomatoes, diced


Special equipment:
a large glass serving bowl
  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.
  2. 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.
  3. 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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