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. Source: EatingWell Magazine, May/June 2013

Stacy Fraser
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Ingredients

Dressing

Pasta Salad

Directions

  • 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.

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  • 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.

Tips

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; 9.2 g total fat; 3.4 g saturated fat; 88 mg cholesterol; 655 mg sodium. 375 mg potassium; 45.8 g carbohydrates; 6 g fiber; 4 g sugar; 20.7 g protein; 1037 IU vitamin a iu; 9 mg vitamin c; 65 mcg folate; 130 mg calcium; 3 mg iron; 92 mg magnesium; 1 mg thiamin;

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Rating: 5 stars
04/21/2019
This looks delicious and I'm gona try it. It is also versatile.....one.could enjoy as a meal or with dinner. Read More