Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 5

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.

Kathy Kitchens Downie, RD
Recipe by Cooking Light August 2010

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

357 calories; fat 12.8g; saturated fat 2.9g; mono fat 7.5g; poly fat 1.6g; protein 16.8g; carbohydrates 44.3g; fiber 4.7g; cholesterol 13mg; iron 2.5mg; sodium 518mg; calcium 134mg.
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