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.
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.
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.