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Grilled Melon and Prosciutto Pasta Salad

Grilled Melon and Prosciutto Pasta Salad
Prep Time
35 min
Yields
6 - 8 servings

This cold pasta salad is perfect for a day at the beach or a picnic in the park.

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ingredients

Dressing

1
Tbsp Dijon mustard
¼
cup champagne vinegar
½
cup extra-virgin olive oil
½
tsp kosher salt
¼
cup chopped fresh basil
2
Tbsp chopped Italian parsley
1
Tbsp chopped fresh tarragon
½
cup freshly grated Parmesan

Salad

2
Tbsp olive oil
4
oz sliced prosciutto, cut into thin strips
½
cantaloupe, rind removed, cut into wedges
1
lb(s) farfalle pasta, cooked and cooled
1
cup pitted Castelvetrano olives, halved
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directions

Notes

The salad can be refrigerated for a day before serving. Just leave off the prosciutto until last minute.

Step 1

For the dressing: In a large bowl, whisk together the mustard, vinegar, extra-virgin olive oil and salt until emulsified. Add the basil, parsley, tarragon and Parmesan and stir to combine.

Step 2

For the salad: Heat a medium skillet over medium heat. Add the olive oil and prosciutto and cook, stirring often with a wooden spoon, until the prosciutto is brown and crispy, about 6 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Let cool.

Step 3

Heat a grill pan over high heat. Place the melon wedges in the pan and grill until nice grill marks appear and the melon is slightly caramelized, about 1 minute per side. Remove to a cutting board and chop into bite-size pieces.

Step 4

Add the grilled melon, pasta and olives to the bowl with the dressing and toss well to coat. Sprinkle with the crispy prosciutto.

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