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+ servings
A glass bowl filled layers of bow tie pasta, greens, ham, and vegetables.
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5 from 2 votes

Layered Ham and Broccoli Pasta Salad

This bright and pretty Layered Ham and Broccoli Pasta Salad with a made from scratch Lemon Herb Ranch Dressing will add a pop of color to your next spring or summer buffet.
Prep Time20 mins
Cook Time0 mins
0 mins
Total Time20 mins
Course: Salad
Cuisine: American
Servings: 10
Calories: 318kcal


  • 8 ounces bow-tie pasta
  • 2 stalks broccoli cut into florets
  • 1 small head romaine lettuce sliced, divided
  • 2 cups chopped fully-cooked ham
  • 8 to 10 ounces cherry or grape tomatoes halved
  • 5 green onions
  • 1 cup shredded Colby Jack or sharp cheddar cheese
  • 4 strips crisp cooked bacon
  • 1 tablespoon chopped fresh chives

Lemon Herb Ranch Dressing

  • ¾ cup mayonnaise
  • cup buttermilk or as needed
  • ½ teaspoon minced garlic
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh Italian parsley
  • ½ lemon juiced
  • ¼ teaspoon salt
  • freshly ground black pepper to taste


  • Bring a large pot of salted water to a boil. Add the pasta and cook about two minutes shy of the package directions. Transfer the cooked pasta to a colander, rinse with cool water, drain very well and transfer to a medium mixing bowl.
  • Bring the pasta water back to a boil and add the broccoli. Cook for two minutes, watching closely to avoid over-cooking (you want it still quite crisp). Remove from the heat and immediately rinse the broccoli in cool water to stop the cooking process. Drain well and set aside.
  • Whisk the dressing ingredients together in a small mixing bowl, adding as much buttermilk as you'd like to reach desired consistency.
  • Add a few tablespoons of dressing to the pasta in the mixing bowl and toss to combine.

To assemble the salad:

  • Arrange half of the lettuce in the bottom of a large glass serving bowl (a trifle dish works well). Top with the ham, broccoli, pasta, half of the tomatoes, green onions, cheese, remaining lettuce and tomatoes. Drizzle some of the remaining dressing on top, scatter the crumbled bacon over the top, sprinkle with the chives and serve.

Make-Ahead Instructions:

  • Assemble the salad as directed but stop with the last layer of lettuce and tomatoes, reserving the remaining dressing, bacon, and chives. Cover and refrigerate the assembled salad, dressing, bacon, and chives separately for up to 8 hours. When ready to serve, drizzle some of the remaining dressing on top and garnish with remaining  bacon and chives.
  • Serve the salad with the remaining dressing on the side.


Calories: 318kcal | Carbohydrates: 22g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 612mg | Potassium: 442mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5895IU | Vitamin C: 34.3mg | Calcium: 138mg | Iron: 1.6mg