Photo: Randy Mayor; Styling: Cindy Barr
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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Ratings & Reviews

Belladonna714's Review

October 10, 2010
I didn't particularly care for this salad. However, I think my mistake was serving it as a main dish. I think this would be a great salad to bring along to a barbeque or party though. I used whole wheat pasta, and would recommend backing off a little on the shallots as they were a bit overwhelming, I also thought the mint was a strange addition that I didn't really enjoy.

chudson's Review

October 09, 2010
My friend prepared this dish for our "gourmet group" dinner last evening. It was sensational. Very different and fresh. I will make this myself, many times!

rstarr's Review

August 30, 2010
yuM yUM YUM!! Really loved this recipe. So easy to make and super full of flavor. The only sub I made was that instead of the shaved parm I used fresh buffalo mozerella (cubed). Don't leave out the red pepper. The slightly spicy undertone really takes the dish to the next level!

Ltoeat's Review

August 19, 2010
This is the first place I heard of Barilla Plus, the pasta tasted good and is very nutritious. I liked the dressing mixture and will use it for another pasta recipe. This dish was okay, the melon/pasta combination did not excite my taste buds. To simplify the recipe, I just put the dressing a tight lid container and sake (used a garlic press).

THBL1123's Review

August 17, 2010

JillyBurke's Review

August 14, 2010
This is an excellent combination of ingredients. Love the sweet melon against peppery arugula and tangy lemon-mustard dressing. This makes a filling meal worthy of summer entertaining.

sukeedog's Review

August 05, 2010
We really enjoyed this, and leftovers the next day were great. As the other reviewers have noted, the combination of flavors is truly outstanding. I think if I make this again, though, I'll use a bit less pasta and a bit more of everything else.

Saecca's Review

August 01, 2010
Outstanding flavors in this dish. I used the whole box of Barilla plus pasta instead, and a bit more melon to compensate. We had never had prosciutto before, but now love it! My husband was scared when I pulled it out to slice (it was tricky to slice well), but he is now a believer. I would definitely make this again in a heartbeat. This would be great for guests who are willing to try something different, but a bit familiar.

jewelhilton's Review

July 29, 2010
this is yummy yummilicious! Never had melon and prosciutto before but, oh my! My family doesn't like arugula so much so I just used spring greens. Just great all around flavors! Perfect summer dinner with a bit of crusty bread. Can't wait to make it for friends!

marisa8045's Review

July 21, 2010
Absolutely delicious! This recipe was a wonderful mix of flavors and had just the right amount of heat from the ground red pepper and bite from the arugula. It also held up well the next day and didn't get soggy even though I dressed it the night before. I left out the shallots because I was in a hurry making, but I'm sure it's even better with them. I will definitely make again. It's perfect to take to the office for lunch!