Description

This Prosciutto Melon Pasta Salad blends sweet melon balls with savory prosciutto and creamy mozzarella. Quick to prepare, it’s perfect for a light meal or a summer gathering, combining fresh ingredients for refreshing flavors.

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

Bring a large pot of salted water to a boil.
Add the farfalle pasta and cook until al dente. Drain and rinse with cold water to cool it off. Set aside.
In a bowl, whisk together the vinaigrette ingredients until well combined.
In a large mixing bowl, combine the pasta, mozzarella, prosciutto, arugula, cantaloupe, and honeydew.
Drizzle the vinaigrette over the salad and gently toss to mix everything together. Taste and adjust seasoning with salt and pepper if necessary.
Chill for an hour before serving or serve immediately, garnished with fresh basil, mint, and a twist of black pepper.

Notes

For a creamier texture, add some ricotta or goat cheese.
You can substitute other types of pasta if preferred, keeping in mind of cooking times.
This salad is best served fresh but can last in the fridge for up to a day.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 10g
Cholesterol: 10mg