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.
Foto: Gimme Some Oven — AliBahan-bahan
- 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
Langkah-langkah
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.
Whisk together all of the vinaigrette ingredients until emulsified.
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!
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