Peas & Ham Pasta Salad

Peas & Ham Pasta Salad

0 Reviews
From: EatingWell Magazine May/June 2013

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Dressing
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons chopped fresh dill or 1 tablespoon dried
  • 1 tablespoon distilled white vinegar
  • Pasta Salad
  • 10 ounces (about 2 cups) whole-wheat elbow noodles
  • 1 3/4 cups sliced button mushrooms
  • 1 3/4 cups peas, fresh or frozen (thawed)
  • 1 cup diced ham
  • 1/4 cup finely chopped sweet onion, such as Vidalia
  • 2 hard-boiled eggs (see Tip), chopped
  • 1/2 cup diced Cheddar cheese
  • Freshly ground pepper to taste


  • Active

  • Ready In

  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, dill and vinegar; whisk until combined.
  2. 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 information

  • Serving size: about 1 1/3 cups
  • Per serving: 337 calories; 9 g fat(3 g sat); 6 g fiber; 46 g carbohydrates; 21 g protein; 65 mcg folate; 88 mg cholesterol; 4 g sugars; 0 g added sugars; 1037 IU vitamin A; 9 mg vitamin C; 130 mg calcium; 3 mg iron; 655 mg sodium; 375 mg potassium
  • Nutrition Bonus: Vitamin A (36% daily value), Vitamin C (24% dv), Zinc (18% dv), Iron & Magnesium (16% dv), Folate (15% dv)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 1/2 high-fat meat, 1/2 fat

Reviews 0