7-Layer Pasta Salad

Ingredients

• 2  avocados diced
• 2 stalks broccoli cut into florets
• 0.5 cup buttermilk 
• 8 ounces cheddar cheese shredded yellow
• 2 cups piece deli ham diced
• 4 cups farfalle pasta 
• 0.3 cup chives fresh chopped
• 0.3 cup parsley fresh chopped
• 1  juice of lime 
• 8 servings kosher salt 
• 0.5 cup mayonnaise 
• 8 servings pepper freshly ground
• 1 small head romaine lettuce sliced
• 2  tomatoes diced

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. 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.
3. Drain the pasta and broccoli and rinse under cool water; shake off the excess.
4. Remove the broccoli and pat dry.
5. 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.
6. 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.
7. 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.)
8. Photograph by Yunhee Kim