7-Layer Pasta Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 536
- Total Fat
- 35
- Saturated Fat
- 10
- Carbohydrates
- 35
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 23
- Cholesterol
- 69
- Sodium
- 909
- Total: 30 min
- Active: 20 min
Ingredients
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
Directions
Special equipment:
a large glass serving bowl- 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.)