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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cloves - garlic, minced
  • 1/4 teaspoons - salt
  • 1/2 cups - buttermilk
  • 1/4 cups - low-fat mayonnaise
  • 3 tablespoons - chopped fresh dill, or 1 tbsp dried dill
  • 1 tablespoons - distilled white vinegar
  • Pasta Salad
  • 10 ounces - whole-wheat elbow noodles, about 2 cups
  • 1 3/4 cups - sliced button mushrooms
  • 1 3/4 cups - peas, fresh or frozen (thawed)
  • 1 cups - diced ham
  • 1/4 cups - finely chopped sweet onion, such as Vidalia
  • 2 - hard-boiled eggs, chopped
  • 1/2 cups - diced cheddar cheese
  • - freshly ground pepper, to taste
  • Directions:

    For dressing: In a medium bowl, mash garlic and salt into a chunky paste using the back of a spoon. Add buttermilk, mayonnaise, dill and vinegar; whisk until combined well.

    For pasta salad: Cook pasta according to package directions. Drain, transfer to a large bowl; let cool. Add mushrooms, peas, ham, onion, eggs, cheese, pepper and the dressing; toss well to coat.

    Brief Description

    Peas, ham, and mushrooms in a creamy dressing with whole wheat pasta for a nutritious meal.

    Main Ingredient:

    whole wheat pasta

    Category:  Salads

    Cuisine:  American

    Prep Time: 35 min
    Cook Time: 10 min


    Make Ahead: Cover & refrigerate without dressing for up to 1 day; toss with dressing about 1 hour before serving.

    For hard-boiled eggs: place in single layer in saucepan; cover with 1 inch of water; bring just to simmer over medium-high heat. Reduce to low heat and cook at bare simmer for 10 minutes. Remove from heat; immediately pour out hot water and cover eggs with ice-cold water. Let stand in water until cool.

    Exchanges: 2 starch, 1/2 vegetable, 1 lean meat, 1/2 medium fat meat, 1/2 high fat meat, 1/2 fat


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    Posted On:

    November 5, 2013

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