Seven-Layer Holiday Pasta Salad

Holidays beg for do-ahead food prep. Here's a colorful salad created with you in mind. MORE+ LESS-

By Betty Crocker Kitchens

October 27, 2008

cups uncooked farfalle (bow-tie) pasta (4 ounces)

cups broccoli florets

medium tomatoes, chopped (1 1/2 cups)

medium yellow bell pepper, chopped (1 cup)

1/3

cup diced red onion

cup mayonnaise or salad dressing

1/2

cup plain yogurt

tablespoons sugar

1/2

teaspoon curry powder

1 1/2

cups shredded Cheddar cheese (6 ounces)

tablespoon Betty Crocker™ Bac~Os® bacon flavor bits or chips

tablespoons finely chopped fresh parsley

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1

Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2

While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3

In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.
4

Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

Use star- or tree-shaped pasta, rotini or any medium shell pasta.
Cooking the broccoli quickly in boiling water softens it slightly and brings out the bright green color. Pat dry with a paper towel so it maintains its crispness.