7-Layer Pasta Salad Name: brandi thomas Base: shaw afb Recipe: 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 Directions 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.)