Description
This Prosciutto Melon Pasta Salad features tender pasta, creamy mozzarella, sweet melon, and savory prosciutto. It’s a refreshing and quick meal ideal for warm days or 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 by boiling salted water, adding the farfalle, and cooking until al dente. Drain and rinse with cold water to cool, then set aside.
- Prepare the vinaigrette by whisking together the olive oil, vinegar, dijon mustard, garlic, salt, and pepper until emulsified.
- In a large mixing bowl, combine the cooled pasta, mozzarella, prosciutto, arugula, and melon balls. Drizzle with the vinaigrette and toss gently to mix.
- Allow to chill for an hour or serve immediately, garnished with fresh basil, mint, and a twist of black pepper.
Notes
For a vegetarian option, you can omit the prosciutto.
Feel free to use other seasonal fruit in the salad for added flavor.
This salad is best served fresh but can be stored in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg