Prosciutto & Melon Pasta Salad
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
- 8 ounces farfalle pasta
- 1 1/2 Tbsp. fresh lemon juice
- 1 1/2 Tbsp. white wine vinegar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/8 tsp. ground red pepper
- 1 garlic clove, coarsely chopped
- 2 1/2 Tbsp. extra-virgin olive oil
- 1 cup baby arugula
- 3/4 cup diced cantaloupe
- 1/4 cup thinly-sliced red onions (or shallots)
- 2 Tbsp. torn mint leaves (optional)
- 2 ounces thinly sliced prosciutto, cut into 2-inch-long strips
- 1 ounce shaved Parmagiano-Reggiano cheese
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Preparation
Step 1
Cook pasta in a large pot of generously-salted boiling water, according to package directions. Drain; cool to room temperature.
Step 2
To make the dressing, combine lemon juice and next 5 ingredients (through garlic) in a food processor; process to blend. With processor on, slowly pour olive oil through food chute; process for 15 seconds or until blended. (You can also do this step in a bowl, just whisking the ingredients together while pouring in the olive oil.)
Step 3
Combine cooled pasta, arugula, cantaloupe, red onions, mint, and prosciutto in a large bowl. Drizzle the dressing over salad just before serving, and toss gently to coat. Top salad with cheese.
Step 4
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