Description
This Prosciutto Melon Pasta Salad combines sweet and savory elements, featuring farfalle pasta, fresh melons, and rich mozzarella. It’s a delicious choice for a quick lunch or light dinner, packed with flavors and vibrant colors, making it ideal for 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
Instructions
- Cook farfalle pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water until cool, then set aside.
- In a bowl, whisk together extra virgin olive oil, white balsamic vinegar, dijon mustard, minced garlic, sea salt, and black pepper to create the vinaigrette.
- In a large mixing bowl, combine farfalle, mozzarella pearls, torn prosciutto, fresh arugula, and melon balls. Drizzle the vinaigrette over the salad and toss gently to combine.
- Cover the salad and chill for an hour or serve immediately. Garnish with julienned basil and mint, adding a twist of black pepper before serving.
Notes
You can substitute different types of pasta based on preference.
Adding nuts like pine nuts or walnuts can provide extra crunch.
This salad keeps well in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg