Seashell Salad with Buttermilk-Chive Dressing

By LaLaCooks

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)

Details

Servings 20
Adapted from find.myrecipes.com

Preparation

Step 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. 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.