Ingredients
- 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
Details
Servings 8
Adapted from keyingredient.com
Preparation
Step 1
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
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