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Seashell Salad with Buttermilk-Chive Dressing

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: about 1 1/4 cups salad and 1 tablespoon prosciutto)

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)

Nutrition 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

How to Make It

  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.