7-Layer Pasta Salad

• Kosher salt
• 8 ounces farfalle (about 4 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 pepper
• 2 avocados, diced
• 1 12 -ounce piece deli ham, diced (about 2 cups)
• 8 ounces yellow cheddar cheese, shredded
• 1 small head romaine lettuce, sliced
• 2 tomatoes, diced

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.
6. Toss the pasta and a few tablespoons of the dressing in a medium bowl.
7. 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.
8. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes.
9. 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.
10. (Bring to room temperature before serving.)
11. Photograph by Yunhee Kim

kosher salt, stalks broccoli, mayonnaise, buttermilk, fresh chives, parsley, lime, freshly ground pepper, avocados, deli ham, cheddar cheese, head romaine lettuce, tomatoes

Taken from www.foodnetwork.com/recipes/food-network-kitchens/7-layer-pasta-salad-recipe.html (may not work)