This creamy pasta salad recipe with peas, ham and mushrooms is lower in calories and fat compared to a classic pasta salad. Using whole-wheat pasta and loading it with plenty of vegetables makes it as nutritious as it is delicious. If you have fresh-shelled peas on hand, use those instead of frozen peas. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

Stacy Fraser
Source: EatingWell Magazine, May/June 2013


Recipe Summary

35 mins


Pasta Salad


Instructions Checklist
  • To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, dill 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 mushrooms, peas, ham, onion, eggs, cheese, pepper and the dressing; toss to coat.


To hard-boil eggs, place in a single layer in a saucepan; cover with 1 inch of water. Bring just to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, immediately pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool.

Nutrition Facts

337 calories; protein 20.7g 41% DV; carbohydrates 45.8g 15% DV; dietary fiber 6g 24% DV; sugars 4.3g; fat 9.2g 14% DV; saturated fat 3.4g 17% DV; cholesterol 88mg 29% DV; vitamin a iu 1037.4IU 21% DV; vitamin c 8.6mg 14% DV; folate 65.1mcg 16% DV; calcium 130.1mg 13% DV; iron 2.9mg 16% DV; magnesium 92.3mg 33% DV; potassium 375.2mg 11% DV; sodium 655.3mg 26% DV; thiamin 0.5mg 53% DV.

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Rating: 5 stars
This looks delicious and I'm gona try it. It is also enjoy as a meal or with dinner. Read More