Description
This Prosciutto Melon Pasta Salad is a flavorful and refreshing dish. Combining pasta, mozzarella, fresh melon, and a zesty vinaigrette makes for an easy yet gourmet meal, ideal for 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 boiling a large pot of salted water. Add farfalle and cook until al dente. Drain and rinse with cold water until cooled, then set aside.
- Prepare the vinaigrette by whisking together olive oil, white balsamic vinegar, dijon mustard, minced garlic, salt, and pepper until well emulsified.
- In a large mixing bowl, combine cooked pasta, mozzarella pearls, torn prosciutto, arugula, cantaloupe, and honeydew. Drizzle with the vinaigrette and gently toss until everything is mixed well. Adjust seasoning with extra salt and pepper if desired.
- Cover and chill for an hour before serving, or serve immediately with garnishes of fresh basil, mint, and a twist of black pepper.
Notes
For a vegetarian option, substitute prosciutto with grilled vegetables or chickpeas.
Feel free to adjust the quantities of the fresh herbs based on your preference.
This salad can be made a few hours in advance; just keep it covered in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg