Description
This Prosciutto Melon Pasta Salad combines sweet melon with savory prosciutto and creamy mozzarella. It’s a colorful, easy dish that’s ideal for a quick lunch or dinner, bursting with flavor and freshness!
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. Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente. Drain and rinse with cold water until cool. Set aside.
- Make the vinaigrette. In a bowl, whisk together the olive oil, white balsamic vinegar, dijon mustard, minced garlic, salt, and black pepper until fully combined.
- Toss the salad. In a large mixing bowl, combine the cooked pasta, mozzarella, prosciutto, arugula, cantaloupe, and honeydew. Drizzle with the vinaigrette and toss gently to combine. Adjust seasoning with more salt and pepper if necessary.
- Serve. Chill for an hour or serve immediately. Garnish with fresh basil, mint, and a twist of black pepper before serving.
Notes
For a vegetarian option, omit the prosciutto and add more vegetables.
This salad is best served fresh but can be stored in the refrigerator for 1-2 days.
Feel free to customize with additional herbs or greens. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg