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5 from 1 vote

Prosciutto Melon Pasta Salad

This prosciutto melon pasta salad recipe pairs sweet melon, salty prosciutto, fresh herbs, and mozzarella with farfalle pasta and a zesty white balsamic vinaigrette.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Salad
Cuisine: Italian
Keyword: pasta
Servings: 6 to 8 servings
Author: Ali

Equipment

Ingredients

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!