Seashell Salad with Buttermilk-Chive Dressing
Ingredients
1 pound medium shell pasta
1⁄2 cup mayonnaise
1⁄2 cup buttermilk
2 tablespoons fresh chives, minced or dried chives
2 teaspoons fresh thyme, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cloves garlic, minced
4-6 ounces prosciutto, finely chopped
4 cups baby arugula
2 cups frozen green peas
Instructions
1. Bring large pot of water to boil and cook pasta according to package directions. Drain well and return to pot.
2. While pasta cooks, combine mayonnaise, buttermilk, chives, thyme, salt, pepper and garlic in small bowl.
3. Heat skillet over medium-high heat. Add prosciutto, cook 2 minutes. Drain on paper towels.
4. Turn heat under pasta to low. Add sauce, arugula and peas. Stir until peas are thawed and ingredients are well distributed. Remove from heat and stir in prosciutto.
Comments
This recipe is from the 2011 Cooking Light Annual and, um, I completely forgot to add the arugula and didn’t even notice until just now, when I went to type the recipe up. Drat. And I love arugula! I am not happy with this mistake! It’s a good thing we all loved the pasta, because I guess I’ll just have to make it again the right way.
This was really delicious, nice and tangy with a super amount of flavor from all of the spices.
Shown here with Mom’s Chicken.
Cooking Light 2011