This Refreshing Prosciutto and Melon Pasta Salad with Balsamic Vinaigrette is a delightful twist on a classic combination. Juicy melon and savory prosciutto come together beautifully in this dish, complemented by a zesty balsamic dressing. Perfect for a light lunch or a summer gathering, this salad is both simple to prepare and a treat for the taste buds.
Steps
- Cook the farfalle pasta in a large pot of boiling, salted water according to the package instructions. Once cooked, drain the pasta and let it cool to room temperature.
- In a food processor, blend together lemon juice, white wine vinegar, salt, black pepper, red pepper, and chopped garlic. As the processor runs, slowly add the olive oil until the mixture is well combined. Alternatively, whisk the ingredients together in a bowl while gradually adding the olive oil.
- In a large bowl, mix together the cooled pasta, baby arugula, diced cantaloupe, thinly sliced red onions, mint leaves, and prosciutto strips. Just before serving, drizzle the prepared dressing over the salad and gently toss to coat all ingredients.
- Finish the pasta salad by topping it with shaved Parmigiano-Reggiano cheese. Serve and enjoy the refreshing combination of flavors.
Ingredients
- 8 ounces farfalle pasta
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons white wine vinegar
- 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-sliced red onions or shallots
- 2 tablespoons torn mint leaves (optional)
- 2 ounces thinly sliced prosciutto, cut into 2-inch strips
- 1 ounce shaved Parmigiano-Reggiano cheese
FAQ
- Can I make this pasta salad low-carb?
- Yes, you can easily omit the pasta to create a low-carb version of this salad. The combination of prosciutto, melon, and arugula with the lemony dressing is delicious on its own.
- What can I use instead of red onions in the recipe?
- You can substitute shallots for red onions if you prefer. They offer a milder flavor that complements the other ingredients well.
- Is it possible to add mustard to the dressing?
- Absolutely, if you enjoy mustard, you can add 1/4 teaspoon to the dressing for an extra tangy flavor. The original recipe suggests this addition.
- Where is a good place to buy fresh prosciutto?
- Local Italian markets or delis, such as Carollo’s mentioned in the article, often offer fresh and reasonably priced prosciutto, which enhances the overall flavor of the salad.
- Can I prepare the dressing without a food processor?
- Yes, you can mix the dressing ingredients by whisking them in a bowl while gradually adding the olive oil to achieve a well-blended consistency.
Tips
- When cooking the pasta, ensure the water is well-salted, as this will enhance the overall flavor of the dish.
- For a smooth dressing, use a food processor to blend the ingredients, or whisk them together gradually while adding olive oil for a silky texture.
- If you enjoy mustard, consider incorporating 1/4 teaspoon into the dressing for an extra layer of flavor, and try using shallots in place of red onion for a milder taste.
- To keep the salad fresh and vibrant, drizzle the dressing over the salad just before serving and toss gently to ensure even coating.
Equipment
- Food Processor – Used for blending the dressing ingredients.
- Large Mixing Bowl – For combining the salad ingredients.
- Shaver or Peeler for Parmesan – To shave the Parmigiano-Reggiano cheese.
