Seashell Salad with Buttermilk-Chive Dressing

Seashell Salad with Buttermilk-Chive Dressing
from: Cooking Light

8 ounces uncooked seashell pasta
1 cup frozen peas
1/4 cup canola mayonnaise
1/4 cup fat-free buttermilk
1 tablespoon minced fresh chives
1 teaspoon chopped fresh thyme (I substituted dill because dill tastes like summer to me)
1/2 tsp EACH salt and pepper
2 garlic cloves, mined
2 cups loosely packed baby arugula or spinach
1/4 cup cooked prosciutto or bacon, finely diced

1. Cook pasta according to package directions. Add peas to pasta during last 2 minutes of cooking. Drain and rinse with cold water; drain well.
2. While pasta cooks, whisk together mayo, buttermilk, chives, thyme or dill, salt, pepper, and garlic. Add to pasta mixture and arugula, toss to coat.
3. Sprinkle with prosciutto/bacon and serve.

Arugula and spinach get soggy if left in dressings, and I think that is gross. Therefore: Add the greens to only the amount of pasta salad you plan on eating. Bruce had this for dinner last night with some leftover diced spicy honey chicken, and it was so delicious as a main course.