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Prosciutto and Melon Pasta Salad

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.

Ingredients

  • 8 ounces uncooked legume-based farfalle pasta (such as Barilla Plus)
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, coarsely chopped
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 cup baby arugula
  • 3/4 cup diced cantaloupe
  • 1/4 cup thinly vertically sliced shallots
  • 2 tablespoons torn mint leaves
  • 2 ounces thinly sliced prosciutto, cut into 2-inch-long strips
  • 1 ounce shaved Parmigiano-Reggiano cheese

Nutrition Information

  • calories 357
  • fat 12.8 g
  • satfat 2.9 g
  • monofat 7.5 g
  • polyfat 1.6 g
  • protein 16.8 g
  • carbohydrate 44.3 g
  • fiber 4.7 g
  • cholesterol 13 mg
  • iron 2.5 mg
  • sodium 518 mg
  • calcium 134 mg

How to Make It

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

  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.

  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.