Description
This prosciutto melon pasta salad recipe pairs sweet melon, salty prosciutto, fresh herbs, and mozzarella with farfalle pasta and a zesty white balsamic vinaigrette.
Ingredients
Scale
Pasta Salad Ingredients:
- 12 ounces uncooked farfalle pasta
- 8 ounces mozzarella pearls
- 3 ounces prosciutto, torn into bite-sized pieces
- 2 ounces (about 2 handfuls) 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
Balsamic Vinaigrette Ingredients:
- 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 generously-salted water to a boil. Add the farfalle and cook until al dente. Drain and rinse with cold water until the pasta is cool. Set aside.
- Make the vinaigrette. Whisk together all of the vinaigrette ingredients until emulsified.
- Toss the salad. Combine the pasta, mozzarella, prosciutto, arugula, cantaloup and honeydew in a large mixing bowl. Drizzle evenly with the vinaigrette and toss gently until evenly combined. Taste and season with additional salt and pepper if needed
- Serve. Cover and chill for an hour (or you can serve immediately). Serve garnished with the fresh basil, mint and a twist of freshly-cracked black pepper and enjoy!
