Arugula Salad with Peas and Prosciutto

This salad tastes great warm, or cold for lunch the next day. You can make this recipe gluten free and vegetarian.

Serves 4

8 ounces uncooked seashell pasta (you can use gluten free)

1 cup frozen green peas

1/4 cup organic canola mayonnaise

1/4 cup fat-free buttermilk

1 Tablespoon minced fresh chives

1 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 garlic cloves, minced

2 cups loosely packed baby arugula

1 teaspoon olive oil

2 ounces prosciutto

• Cook pasta according to package directions.

• Add peas to pasta during the last 2 minutes of cooking.

• Drain and rinse with cold water; drain well.

• While pasta cooks, combine mayo and the next 6 ingredients in a large bowl.

• Add pasta mixture and arugula; toss to coat.

• Heat oil in a skillet over medium-high heat.

• Add prosciutto; sauté 2 minutes.

• Drain on paper towels.

• Break prosciutto up into small pieces and sprinkle over salad.

Tips:

• Wash arugula in a salad spinner and mix the dressing the night before.

• Sub bacon, ham, or any protein for the prosciutto, or skip it if you don't eat meat.