Seashell Salad with Buttermilk-Chive Dressing

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