In a recent issue of Cooking Light, there was a feature on summer entree salads that caught my eye. They all looked delicious, but this one stood out and wound up being the first one I tried – probably because it’s the least “salad-y” of them all.
Due to the buttermilk dressing and the fresh herbs, this dish tastes quite indulgent and rich. The pasta gives it a little carby “oomph” (which I appreciate, as I am in the throes of marathon training), and of course the prosciutto adds a nice salty finish. It’s not a meatless dish, obviously, but it certainly could be. I’d suggest making extra dressing and saving it for later (or at least stashing the extra ingredients for use in another salad) – it’s really delicious!
Cook pasta according to package directions. Add peas to pasta during last 2 minutes of cooking. Drain and rinse with cold water; drain well.
While pasta cooks, combine mayonnaise and next 6 ingredients (through garlic) 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. Sprinkle prosciutto over salad.