Description
This Prosciutto Melon Pasta Salad blends savory prosciutto and refreshing melons with mozzarella and herbs. It’s perfect for quick dinners or a delightful side dish at gatherings.
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 in a large pot of salted boiling water until al dente, then drain and rinse under cold water. Set aside.
- In a separate bowl, whisk together the olive oil, white balsamic vinegar, dijon mustard, minced garlic, salt, and pepper to create the vinaigrette.
- In a large mixing bowl, toss together the cooked pasta, mozzarella pearls, prosciutto, arugula, cantaloupe, and honeydew.
- Drizzle the vinaigrette over the salad and gently toss to combine. Adjust seasoning with more salt and pepper if needed.
- Cover the salad and chill for an hour before serving, or serve immediately, garnished with fresh basil, mint, and a sprinkle of cracked black pepper.
Notes
You can serve this salad immediately or let it chill to enhance the flavors.
Substitute any preferred pasta if farfalle is unavailable.
For more flavor, add a squeeze of fresh lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 570mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg