7-Layer Pasta Salad
This easy 7-Layer Pasta Salad combines al dente farfalle with fresh broccoli, diced ham, and shredded cheddar, layered with creamy avocado, crisp romaine, and juicy tomatoes. It's bound by a zesty buttermilk-mayonnaise dressing with fresh herbs and lime. Perfect for a quick, vibrant side or light meal, best served after a gentle toss to distribute flavors.
Equipment
- 1 Large Pot For boiling pasta and broccoli.
- 1 Colander For draining pasta and broccoli.
- 1 Whisk For preparing the dressing.
- 1 Large Mixing Bowl For tossing pasta and preparing dressing.
- 1 Large Glass Serving Bowl For assembling and presenting the layered salad.
Ingredients
Main
- 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
Instructions
- 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.)
Notes
To ensure perfectly cooked pasta, boil until al dente and immediately rinse with cold water to halt the cooking process and prevent stickiness; this also helps cool it down for the salad. For the broccoli, aim for tender-crispness, not mushy. The key to the dressing is balancing the tangy buttermilk with the fresh herbs and lime juice; adjust seasoning to taste. When dicing avocados, toss them immediately with lime juice to prevent oxidation and browning, maintaining their vibrant green color. While the layered presentation is visually appealing, gently toss the salad just before serving to ensure every bite is coated with the delicious dressing and a mix of all ingredients. If preparing ahead, store the dressing and layered salad separately, combining and tossing right before serving for optimal texture and freshness.