Description

This Prosciutto Melon Pasta Salad is a delightful mix of flavors and textures featuring sweet melons, prosciutto, and creamy mozzarella. It’s perfect for a quick and healthy meal that impresses at any gathering!

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

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Instructions

Bring a large pot of salted water to a boil and cook the farfalle until al dente. Drain and rinse under cold water until cool, then set aside.
In a bowl, whisk together olive oil, white balsamic vinegar, dijon mustard, minced garlic, sea salt, and black pepper to create the vinaigrette.
In a large mixing bowl, combine the cooled pasta, mozzarella, prosciutto, arugula, cantaloupe, and honeydew. Drizzle with the vinaigrette and gently toss until everything is evenly coated. Adjust seasoning if necessary.
Cover the salad and chill for an hour before serving, or serve immediately with garnishes of fresh basil, mint, and a twist of black pepper.

Notes

For added flavor, allow the salad to marinate for a couple of hours before serving.
Use ripe melons for the best sweetness and flavor.
Feel free to substitute arugula with spinach if desired.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 12g
Cholesterol: 15mg