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Melon, prosciutto and dried cranberries pair well together in this chicken pasta salad recipe. Fresh grilled chicken breast is best, but you can save time by using roasted or grilled chicken from the supermarket. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

Source: EatingWell Magazine, May/June 2013


Recipe Summary

40 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, tarragon 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 melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing; toss to coat.


Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition Facts

about 1 1/3 cups
294 calories; protein 25g; carbohydrates 37.6g; dietary fiber 3.6g; sugars 9.4g; fat 5.9g; saturated fat 1.5g; cholesterol 54.1mg; vitamin a iu 2806.4IU; vitamin c 23mg; folate 39.2mcg; calcium 62.9mg; iron 2.1mg; magnesium 58.8mg; potassium 398mg; sodium 650.5mg; thiamin 0.2mg; added sugar 3g.

1 1/2 starch, 1/2 fruit, 2 1/2 lean meat, 1/2 fat