Layered Ham and Broccoli Pasta Salad

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• 8 ounces bow-tie pasta
  Ingredient note

  Source: 8 ounces bow-tie pasta
• 2 stalks broccoli (cut into florets)
  Ingredient note

  Source: 2 stalks broccoli (cut into florets)
• 1 each small head romaine lettuce (sliced, divided)
  Ingredient note

  Source: 1 small head romaine lettuce (sliced, divided)
• 2 cups chopped fully-cooked ham
  Ingredient note

  Source: 2 cups chopped fully-cooked ham
• 10 ounces cherry or grape tomatoes (halved)
  Ingredient note

  Source: 8 to 10 ounces cherry or grape tomatoes (halved); upper source range endpoint used for shopping.
• 5 each green onions
  Ingredient note

  Source: 5 green onions
• 1 cup shredded Colby Jack or sharp cheddar cheese
  Ingredient note

  Source: 1 cup shredded Colby Jack or sharp cheddar cheese
• 4 each strips crisp cooked bacon
  Ingredient note

  Source: 4 strips crisp cooked bacon
• 1 tablespoon + 1 tablespoon chopped fresh chives
  Ingredient note

  Source: 1 tablespoon chopped fresh chives; Source: 1 tablespoon chopped fresh chives
• ¾ cup mayonnaise
  Ingredient note

  Source: ¾ cup mayonnaise
• ⅓ cup buttermilk (or as needed)
  Ingredient note

  Source: ⅓ cup buttermilk (or as needed)
• ½ teaspoon minced garlic
  Ingredient note

  Source: ½ teaspoon minced garlic
• 1 tablespoon chopped fresh Italian parsley
  Ingredient note

  Source: 1 tablespoon chopped fresh Italian parsley
• ½ each lemon (juiced)
  Ingredient note

  Source: ½ lemon (juiced)
• ¼ teaspoon salt
  Ingredient note

  Source: ¼ teaspoon salt
• As Needed black pepper
  Ingredient note

  Source seasoning: freshly ground black pepper (to taste)

1. 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.
2. 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.
3. Whisk the dressing ingredients together in a small mixing bowl, adding as much buttermilk as you'd like to reach desired consistency.
4. Add a few tablespoons of dressing to the pasta in the mixing bowl and toss to combine.
5. 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.
6. 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.
7. Serve the salad with the remaining dressing on the side.