Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


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

about 1 1/3 cups
337 calories; protein 20.7g; carbohydrates 45.8g; dietary fiber 6g; sugars 4.3g; fat 9.2g; saturated fat 3.4g; cholesterol 88mg; vitamin a iu 1037.4IU; vitamin c 8.6mg; folate 65.1mcg; calcium 130.1mg; iron 2.9mg; magnesium 92.3mg; potassium 375.2mg; sodium 655.3mg; thiamin 0.5mg.

2 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 1/2 high-fat meat, 1/2 fat