Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 1 1/4 cups)

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.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain; cool to room temperature.

Step 2

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.

Step 3

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.

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