Melon & Chicken Pasta Salad
Created by EatingWell
1 clove garlic, minced
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup low-fat mayonnaise
3 tablespoons chopped fresh tarragon or 1 tablespoon dried
1 tablespoon distilled white vinegar
8 ounces (about 3 cups) whole-wheat bowtie pasta
2 cups cubed cantaloupe or honeydew melon
2 cups thinly sliced baby spinach
2 cups cubed or shredded cooked chicken
1/4 cup dried cranberries
1/4 cup chopped prosciutto (about 3 ounces)
Freshly ground pepper to taste
Directions1. To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.
2. 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 melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing; toss to coat.Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
Low CalorieLow saturated fatLow CholesterolHeart HealthyHealthy WeightDiabetes Appropriate
Nutrition InformationPer serving: 294 calories; 6 g fat ( 2 g sat , 1 g mono ); 54 mg cholesterol; 38 g carbohydrates; 3 g added sugars; 25 g protein; 4 g fiber; 633 mg sodium; 400 mg potassium.
Nutrition Bonus: Vitamin A (57% daily value), Vitamin C (38% dv), Magnesium (15% dv)
Carbohydrate Servings: 2 1/2
Exchanges: 1 1/2 starch, 1/2 fruit, 2 1/2 lean meat, 1/2 fat
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