Description

This Prosciutto Melon Pasta Salad combines sweet melon, savory prosciutto, and creamy mozzarella for a refreshing dish. It’s easy to make, healthy, and ideal for lunches or quick 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

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Instructions

Bring a large pot of generously-salted water to a boil and cook the farfalle pasta until al dente. Drain and rinse under cold water, then set aside.
In a bowl, whisk together olive oil, white balsamic vinegar, dijon mustard, minced garlic, salt, and pepper until emulsified to create the vinaigrette.
In a large mixing bowl, combine the cooked pasta, mozzarella pearls, prosciutto, arugula, cantaloupe, and honeydew. Drizzle the vinaigrette over the salad and toss gently until everything is well mixed. Taste and adjust seasoning with salt and pepper if needed.
Cover the salad and chill it for an hour before serving. When ready to serve, garnish with fresh basil, mint, and a sprinkle of black pepper.

Notes

For a creamier texture, consider adding a handful of ricotta cheese to the salad.
Feel free to substitute different types of pasta based on your preference.
The salad can be prepared ahead of time and stored in the refrigerator for up to two days.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 10g
Cholesterol: 15mg