Description
Prosciutto Melon Pasta Salad features tender pasta, creamy mozzarella, and juicy melon for a refreshing twist. Perfect for quick lunches or light dinners!
Ingredients
Scale
- 12 ounces uncooked farfalle pasta
- 8 ounces mozzarella pearls
- 3 ounces prosciutto, torn into bite-sized pieces
- 2 ounces fresh baby arugula (about 2 handfuls)
- 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 farfalle pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water to cool down. Set aside.
- In a bowl, whisk together the olive oil, white balsamic vinegar, dijon mustard, minced garlic, salt, and black pepper until well blended to create the vinaigrette.
- In a large mixing bowl, combine the cooled pasta, mozzarella pearls, torn prosciutto, baby arugula, cantaloupe, and honeydew melon balls. Drizzle with the vinaigrette and toss gently to mix.
- Cover the salad and refrigerate for at least an hour or serve immediately. Before serving, garnish with fresh basil and mint leaves, and add a twist of black pepper.
Notes
Feel free to add more seasonal fruits for extra flavor.
For a vegetarian version, omit the prosciutto and add more cheese.
This salad can be made a day ahead for an easy, make-ahead dish.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg