Seven Layered Pasta Salad with a Kick
Total Time: 30 min Prep: 20 min Cook:
Kosher salt /or Rock Salt
8 ounces farfalle/bow tie pasta (about 4 cups)
2 stalks broccoli, cut into small bite sized florets
1/2 cup mayonnaise
1/2 cup buttermilk (or yoghurt)
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 other meat type you wish to use, make sure it is not bland but has some spice to it, like pepperoni, buffalo wing meat, etc.)
8 ounces yellow cheddar cheese or other tasty cheese, shredded
1 small head romaine lettuce, sliced
2 large tomatoes, diced
¼ cup Green or Red Chili diced (amount to taste)
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 3 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, chives, chili, 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: (see picture) Gather a large clear glass bowl to display and arrange your salad.
Layer 1: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer.
Layers 2 to 7: 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, cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)