Seashell Salad with Buttermilk-Chive Dressing

Seashell Salad with Buttermilk-Chive Dressing Recipe
Photo: John Autry; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: about 1 1/4 cups salad and 1 tablespoon prosciutto)

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 373
Fat 14.9 g
Satfat 1.4 g
Monofat 4.4 g
Polyfat 7.5 g
Protein 13.6 g
Carbohydrate 45.7 g
Fiber 3.6 g
Cholesterol 18 mg
Iron 2.8 mg
Sodium 677 mg
Calcium 50 mg

Ingredients

8 ounces uncooked seashell pasta
1 cup frozen green peas
1/4 cup organic canola mayonnaise
1/4 cup fat-free buttermilk
1 tablespoon minced fresh chives
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups loosely packed baby arugula
1 teaspoon olive oil
2 ounces finely chopped prosciutto (about 1/2 cup)

Preparation

1. Cook pasta according to package directions. Add peas to pasta during last 2 minutes of cooking. Drain and rinse with cold water; drain well.

2. While pasta cooks, combine mayonnaise and next 6 ingredients (through garlic) in a large bowl. Add pasta mixture and arugula; toss to coat.

3. Heat oil in a skillet over medium-high heat. Add prosciutto; sauté 2 minutes. Drain on paper towels. Sprinkle prosciutto over salad.

Note:

Ivy Manning,

July 2010
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