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
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, chopped
1/2 cup diced Cheddar cheese
Freshly ground pepper to taste
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.
9 g fat
4 g sat
40 g carbohydrates
0 g total sugars
21 g protein
6 g fiber
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