Description

This Prosciutto Melon Pasta Salad is a delicious mix of fresh ingredients, offering a burst of flavor with every bite. Perfect for a quick dinner or refreshing lunch, it combines tender pasta with sweet melon, salty prosciutto, and flavorful herbs for a simple yet satisfying meal.

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 farfalle pasta in a large pot of salted boiling water until al dente, then drain and rinse with cold water. Set aside.
Prepare the vinaigrette by whisking together the olive oil, white balsamic vinegar, dijon mustard, minced garlic, salt, and black pepper until well blended.
In a large mixing bowl, combine the cooked pasta, mozzarella pearls, prosciutto, arugula, cantaloupe, and honeydew. Drizzle with the vinaigrette and toss gently to combine.
Cover the salad and chill for an hour, or serve immediately garnished with fresh basil, mint, and a twist of black pepper.

Notes

For a twist, add grilled chicken or shrimp to the salad.
Substitute other melon varieties as per your taste preference.
This salad can be prepared a few hours in advance, which enhances the flavors.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 5g
Sodium: 550mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 10g
Cholesterol: 15mg