Homemade Prosciutto Melon Pasta Salad
- Yield 6
- Prep 20 minutes
- Cook 15 minutes
- Total 35 minutes
Homemade Prosciutto Melon Pasta Salad is a salad recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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
- 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
Method
Leave the pasta. Raise a large pot of generously-salted water to a boil. Tip in the farfalle and cook until al dente. Tip off and rinse with cold water until the pasta is cool. Keep nearby.
Make the vinaigrette. Beat together all of the vinaigrette ingredients until emulsified.
Turn the salad. Mix the pasta, mozzarella, prosciutto, arugula, cantaloup and honeydew in a large mixing bowl. Spoon evenly with the vinaigrette and toss gently until evenly combined. Taste and season with additional salt and pepper if needed
Plate Lid and chill for an hour (or you can serve while it is hot). Plate garnished with the fresh basil, mint and a twist of freshly-cracked black pepper and enjoy!
