Puff salad with pasta farfalle, broccoli and ham

Puff salad with pasta farfalle, broccoli and ham – detailed cooking recipe. Share with friends: Photo of the dish: Yunhi Kim Time: 30 min. Difficulty: easy Portions: 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

230 gr. (approx. 4 tbsp.) pasta farfalle (bows)
350 gr ham, cut into cubes (approx. 2 tbsp.)
230 gr. yellow cheddar cheese, grate
1/4 tsp salt and more as needed
2 heads of broccoli, cut into small inflorescences
1/2 tbsp. mayonnaise
1/2 tbsp. skim cream
1/4 Art. plus 1 tbsp. l chopped fresh chives
1/4 Art. chopped fresh parsley
1 lime juice
Freshly ground pepper
2 avocados, diced
1 small head of romaine lettuce, chop into strips
2 tomatoes, diced

Recipes with similar ingredients: farfalle pasta, cheese, cabbage broccoli, ham, cheddar cheese, mayonnaise, cream, avocado, salad, romaine lettuce, tomatoes, chives, parsley, lime juice

Recipe preparation:

Cook farfalle and broccoli: bring to a boil a pot of salted water. Add pasta and cook until al dente state (approximately 2 minutes less than indicated in the instructions on the packaging). Then in 4 min. until graduation cooking, add broccoli to pasta. After cook boiled pasta and broccoli in a colander, cool under cold running water; dry broccoli on paper towels.
Prepare the sauce: in a bowl, mix mayonnaise, low fat cream, 1/4 tbsp. chives, parsley, salt, half lime juice and black pepper to taste.
Prepare pasta: pour into a separate bowl pasta, and mix with a few tablespoons of sauce.
Collect the salad: mix the avocado with the remaining lime juice, a little salt; align layer. Then lay layers of ham, broccoli, pasta, cheddar, romaine lettuce and Tomatoes Top with the remaining sauce and sprinkle with the remaining tablespoon chives. Allow to stand before serving. to room temperature (or put salad and sauce in the refrigerator for a period of 6 hours, after covering the salad without mixing with the sauce; optional).