Cook seashell pasta according to package directions.

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

Drain the pasta and peas and rinse with cold water. Drain well.

In a large bowl, combine organic canola mayonnaise, fat-free buttermilk, minced fresh chives, chopped fresh thyme, salt, freshly ground black pepper, and minced garlic cloves.

Add the cooked pasta mixture and baby arugula to the bowl.

Toss all ingredients to coat evenly with the dressing.

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

Add finely chopped prosciutto to the skillet and sauté for 2 minutes, until crisp.

Drain the sautéed prosciutto on paper towels.

Sprinkle the crispy prosciutto over the salad before serving.