Description

This Prosciutto Melon Pasta Salad combines sweet melon, creamy mozzarella, and savory prosciutto for a delightful dish that’s easy to prepare and perfect for a light meal or side. Ideal for summer gatherings or a quick 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

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Instructions

Cook the pasta by bringing a large pot of generously-salted water to a boil. Add the farfalle and cook until al dente. Drain and rinse with cold water until the pasta is cool. Set aside.
Prepare the vinaigrette by whisking together all of the vinaigrette ingredients until emulsified.
In a large mixing bowl, combine the pasta, mozzarella, prosciutto, arugula, cantaloupe, and honeydew. Drizzle with the vinaigrette and toss gently to combine. Taste and adjust with additional salt and pepper if needed.
Cover and chill for an hour or serve immediately. Garnish with fresh basil, mint, and a twist of freshly-cracked black pepper before enjoying.

Notes

For extra sweetness, use ripe melons.
Feel free to customize the greens based on your preferences or availability.
This salad can be made a few hours ahead of time for convenience.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 9g
Cholesterol: 10mg