7-Layer Pasta Salad
7-Layer Pasta Salad requires about 30 minutes from start to finish. This salad has 484 calories, 17g of protein, and 30g of fat per serving. This recipe serves 8 and costs $1.82 per serving. 159 people have tried and liked this recipe. A mixture of deli ham, romaine lettuce, buttermilk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodnetwork. With a spoonacular score of 95%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: 7 Layer Pasta Salad, Seven Layer Pasta Salad, and Seven-Layer Holiday Pasta Salad.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
2 avocados, diced
2 stalks broccoli, cut into florets
1/2 cup buttermilk
8 ounces yellow cheddar cheese, shredded
1 12-ounce piece deli ham, diced (about 2 cups)
8 ounces farfalle (about 4 cups)
1/4 cup plus 1 tablespoon chopped fresh chives
1/4 cup chopped fresh parsley
Juice of 1 lime
Kosher salt
1/2 cup mayonnaise
Freshly ground pepper
1 small head romaine lettuce, sliced
2 tomatoes, diced
Equipment:
pot
whisk
bowl
Cooking instruction summary:
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.) Photograph by Yunhee Kim
Step by step:
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
Nutrition Information:
covered percent of daily need
