This pasta salad features legume-based pasta, arugala, diced cantaloupe, prosciutto, and a dressing with some spice. Then the whole salad is topped with Parmigiano-Reggiano cheese.
Cook pasta according to package directions, omitting salt and fat. Drain; cool to room temperature.
Combine lemon juice and next 6 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.
Combine cooled pasta, arugula, cantaloupe, shallots, mint, and prosciutto in a large bowl. Drizzle the dressing over salad just before serving, and toss gently to coat. Top salad with cheese.
Find recipes with ingredients that you have on hand.