Prosciutto and Melon Pasta Salad

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.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 12.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 16.8g
  • Carbohydrate: 44.3g
  • Fiber: 4.7g
  • Cholesterol: 13mg
  • Iron: 2.5mg
  • Sodium: 518mg
  • Calcium: 134mg

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

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain; cool to room temperature.
  2. 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. 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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