Melon & Chicken Pasta Salad

By MaryEllen

Ingredients

• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup low-fat mayonnaise
• 3 tablespoons chopped fresh tarragon or 1 tablespoon dried
• 1 tablespoon distilled white vinegar
• 8 ounces (about 3 cups) whole-wheat bowtie pasta
• 2 cups cubed cantaloupe or honeydew melon
• 2 cups thinly sliced baby spinach
• 2 cups cubed or shredded cooked chicken
• 1/4 cup dried cranberries
• 1/4 cup chopped prosciutto (about 3 ounces)
• Freshly ground pepper to taste

Preparation

Step 1

To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.

To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing; toss to coat.


Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 294 calories; 6 g fat (2 g sat, 1 g mono); 54 mg cholesterol; 38 g carbohydrates; 3 g added sugars; 25 g protein; 4 g fiber; 633 mg sodium; 400 mg potassium.