Seashell Salad with Buttermilk-Chive Dressing

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

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 373
  • Fat: 14.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 7.5g
  • Protein: 13.6g
  • Carbohydrate: 45.7g
  • Fiber: 3.6g
  • Cholesterol: 18mg
  • Iron: 2.8mg
  • Sodium: 677mg
  • Calcium: 50mg


  • 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)


  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.
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