Prosciutto and Melon Pasta Salad

Prosciutto and Melon Pasta Salad Recipe
Photo: Randy Mayor; Styling: Cindy Barr
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.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.