Description
This Prosciutto Melon Pasta Salad is a refreshing dish that combines the sweetness of melon with savory prosciutto and creamy mozzarella, making it perfect for a quick lunch or a light dinner.
Ingredients
Scale
- 12 ounces uncooked farfalle pasta
- 8 ounces mozzarella pearls
- 3 ounces prosciutto, torn into bite-sized pieces
- 2 ounces fresh baby arugula
- 1 small cantaloupe, scooped into melon balls
- 1 small honeydew, scooped into melon balls
- 1/2 cup loosely-packed julienned fresh basil leaves
- 1/2 cup loosely-packed julienned fresh mint leaves
- 1/4 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 1 teaspoon dijon mustard
- 1 medium garlic clove, minced
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly-ground black pepper
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil, adding the farfalle and cooking until al dente. Drain and rinse with cold water, then set aside.
- Prepare the vinaigrette by whisking together all vinaigrette ingredients until fully combined.
- In a large mixing bowl, combine the pasta, mozzarella, prosciutto, arugula, cantaloupe, and honeydew. Drizzle with the vinaigrette and toss gently until well mixed. Adjust seasoning with more salt and pepper if desired.
- Cover and chill for an hour or serve immediately. Garnish with fresh basil, mint, and freshly-ground black pepper before serving.
Notes
For added flavor, allow the salad to chill for a bit longer if time permits.
Feel free to swap out the pasta for your favorite type or use gluten-free options.
This salad is best enjoyed fresh but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 20mg