Rating: 4.5 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 2010


Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

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


Ingredient Checklist


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

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

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

Nutrition Facts

373 calories; fat 14.9g; saturated fat 1.4g; mono fat 4.4g; poly fat 7.5g; protein 13.6g; carbohydrates 45.7g; fiber 3.6g; cholesterol 18mg; iron 2.8mg; sodium 677mg; calcium 50mg.