Layered salad with farfalle pasta, broccoli and ham
Votes: 8
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Layered salad with farfalle pasta, broccoli and ham - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 230 g (approx. 4 cups) farfalle pasta (bow ties)
- 350 g ham, diced (approx. 2 cups)
- 230 g of yellow cheese Cheddar, grate
- 1/4 tsp salt, plus more as needed
- 2 heads of broccoli, cut into small florets
- 1/2 cup mayonnaise
- 1/2 cup low-fat cream
- 1/4 cup plus 1 tbsp chopped fresh chives
- 1/4 cup chopped fresh parsley
- Juice of 1 lime
- Freshly ground pepper
- 2 avocado, cut into cubes
- 1 small head of cabbage romaine lettuce, chop into strips
- 2 tomatoes, diced
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Cooking the dish according to the recipe:
- Prepare farfalle and broccoli: Bring a pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than package directions). Then, 4 minutes before the end of cooking, add the broccoli.
After cooking, drain the cooked pasta and broccoli in a colander and cool under cold running water; dry the broccoli on paper towels. - Prepare the sauce: In a bowl, combine mayonnaise, low-fat cream, 1/4 cup chives, parsley, salt, half a lime juice, and black pepper to taste.
- Prepare the pasta: Pour the pasta into a separate bowl and mix with a few spoons of sauce.
- Assemble the salad: In a salad bowl, toss the avocado with the remaining lime juice and a little salt; smooth out the layer. Then layer the ham, broccoli, pasta, cheddar, romaine lettuce, and tomatoes. Drizzle with the remaining sauce and sprinkle with the remaining tablespoon of chives.
Let stand at room temperature before serving (or refrigerate the salad and sauce for 6 hours, covered beforehand, without mixing with the sauce; optional).
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