Pasta with Peas

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Peas & Ham Pasta Salad

From EatingWell:  May/June 2013

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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.

about 1 1/3 cups

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Makes: 6 servings

Serving Size: about 1 1/3 cups each

Active Time: 35 minutes

Total Time: 35 minutes

NUTRITION PROFILE

Low calorie |  Diabetes appropriate |  Healthy weight |  High fiber | 

View Our Nutrition Guidelines »

INGREDIENTS

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

MORE HEALTHY RECIPE IDEAS

• Healthy Recipes for the Best Protein Choices
• Make-Ahead Lunch Salads
• Recipes for Leftovers
• Healthy Spring Salad Recipes
• Healthy Potato Salad and Pasta Salad Recipes 

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PREPARATION

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. 

TIPS & NOTES

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

• Tip: 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.