Prosciutto and Melon Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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