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Peas & Ham Pasta Salad

  • 35 m
  • 35 m
Stacy Fraser
“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

    • Dressing
    • 1 clove garlic, minced
    • ¼ teaspoon salt
    • ½ cup buttermilk
    • ¼ 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
    • 1¾ cups sliced button mushrooms
    • 1¾ cups peas, fresh or frozen (thawed)
    • 1 cup diced ham
    • ¼ cup finely chopped sweet onion, such as Vidalia
    • 2 hard-boiled eggs (see Tip), chopped
    • ½ cup diced Cheddar cheese
    • Freshly ground pepper to taste

Directions

  • 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.
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