Prosciutto and Melon Pasta Salad
This prosciutto and melon pasta salad turns the classic Italian appetizer into a fun, unique and well-rounded dish. The layered mixture of sweet and salty flavors plus juicy and crispy textures will stand out at any table. It's super easy, can be made ahead and served chilled or at room temperature. Perfect for a summer picnic or barbeque!
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Prosciutto e Melone but Make it Pasta
I came up with this salad last summer when I was on a big prosciutto and melon kick and needed a side dish for a BBQ.
I decided to take that classic Italian pairing and mash it up into a pasta salad to make it a little more substantial, and it was a huge hit!
Prosciutto and melon is a classic Italian combination that hardly needs anything else when both ingredients are high-quality. Turning it into a pasta salad is a fun way to put a fresh spin on the usual summer side.
It's bright and juicy from the cantaloupe and basil, salty and meaty from crispy prosciutto, creamy from the mozzarella, and full of perfectly al dente bites of pasta.
The key is to use a ripe but firm in-season cantaloupe so it holds its shape. I like the presentation of melon balls, but if you don't have a melon baller just dice it into cubes.
It's also important to use a good quality prosciutto. I prefer to crisp it up before adding to the salad so it has a more firm bite without being chewy. You can do this on the stovetop, but it's much easier in the oven.
I mix both fresh lemon juice and white balsamic vinegar in the dressing for a balance of flavor. White balsamic is sweet, and so is the melon, so it needs something a bit sharper to balance it out. I also like the addition of lemon zest to help bring out all of the other flavors.
To add some bite and bulk to this summery salad, I also add in tiny balls of fresh mozzarella. I like using the extra small pearls, but halving bocconcini or cutting a large ball into cubes works too.
Use your favorite short pasta shape, just make sure it's high-quality. It gets cooked until al dente in salted water, then rinsed briefly to cool. It will continue cooking after it's drained, so make sure it's al dente.
You can serve this salad right away, but it's best when it's had a chance to sit for at least 30 minutes. This allows the pasta to absorb some of the dressing and lets the flavors meld. Just don't add the basil until right before serving so it retains its freshness and flavor.
This salad is best served at room temperature or slightly chilled. So if you make it ahead, don't forget to take it out of the refrigerator at least 30 minutes before serving.
It's light and refreshing, but still substantial, and makes an awesome side with grilled meats and seafood. Perfect for your next summer BBQ!
Want more great summer salad recipes? Try my juicy authentic Caprese salad, this Sicilian-inspired insalata pantesca, or make a meal out of this fresh tuna Nicoise salad.
Why This Recipe Works
- A fresh twist on the classic prosciutto and melon pairing, turned into a hearty pasta salad.
- Juicy melon, creamy mozzarella, crispy prosciutto, and fresh basil add balance to every bite.
- A ripe, but firm cantaloupe holds its shape while still adding sweetness and flavor.
- Crisping prosciutto in the oven is easy and keeps it from becoming chewy.
- Allowing the salad to rest helps the flavors meld and absorb into the pasta.
- Perfect for making ahead and can be served room temperature or chilled.
Prosciutto Melon Pasta Salad Ingredients
Melon - I used cantaloupe to keep it classic, but you use other melons like honeydew, canary melons, sugar kiss melons, or a mix for an even more colorful presentation.
Mozzarella - I love using very small ciliegine or mozzarella pearls, but you could also use bocconcini sliced in half or larger balls of fresh mozzarella cut into cubes.
Prosciutto - Use good-quality prosciutto like Prosciutto di Parma or San Daniele for the best flavor. The depth and sweetness of a premium Italian cured meat makes a big difference!
Pasta - Use a short, high-quality pasta that's been bronze-die extruded for best results. Try radiatore, farfalle, campanelle, or orecchiette.
Basil - Use lots of fresh basil and don't add it until right before serving so it doesn't wilt or discolor.
White balsamic vinegar - White balsamic is an unaged or very young balsamic vinegar that's sweeter and milder than regular balsamic vinegar. You can also use champagne vinegar.
Lemon - You'll need the zest and juice, so make sure it's nice and fresh.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Colander
- Parchment paper
- Baking sheet
- Blender or food processor
How to Make Prosciutto and Melon Pasta Salad
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse briefly under cool water to stop the cooking, then transfer to a large bowl to cool completely.
Pro Tip: Make sure to salt your pasta water generously, especially since it's getting rinsed. It should taste like the sea! This will help to season the pasta from the inside out.
- Preheat the oven to 400°F. Arrange the prosciutto in a single layer on a parchment-lined baking sheet. Bake for 6-8 minutes, or until crisp. Let cool completely, then crumble into bite-sized pieces.
- Combine the vinegar, lemon juice, lemon zest, shallot, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and emulsified.
- Add the cooled pasta, mozzarella, cantaloupe and any accumulated juices, and crispy prosciutto to a large bowl. Pour the dressing over the top and toss gently until evenly coated. Taste and adjust seasoning as needed.
- Add the basil and toss again, then serve immediately. If serving later, wait to add the basil until you're ready to serve.
Tips for the Best Pasta Salad
- Make sure your melon is ripe, but still firm. If it's too ripe it will fall apart and turn mushy in the salad.
- I use the small side of a melon baller to make the melon balls, but cubes work just as well.
- Do not overcrowd the baking sheet when cooking the prosciutto or it won't crisp up evenly. Make sure it's in a single layer.
- This dish can be made up to a day in advance, but wait to add the basil right before eating so it doesn't wilt.
- This is best served at room temperature or slightly chilled rather than ice cold. Remove from the refrigerator at least 20 minutes before serving.
Variations
- Use a mix of melons like cantaloupe, honeydew, canary melons, and sugar kiss melons for a more unique flavor and presentation.
- Replace mozzarella with creamy goat cheese or feta.
- Add some sweet cherry tomatoes to complement the flavors of melon and prosciutto.
- Add a handful of arugula right before serving. This will give a nice peppery counterpart.
- Try adding a handful of toasted pistachios or pine nuts for extra crunch.
What to Serve with Prosciutto Melon Pasta Salad
Serve this juicy prosciutto e melone pasta salad as a light main dish or as a side with something more substantial.
It's especially delicious with perfectly pan-seared tuna, these steamed clams with white wine and garlic, zesty citrus-marinated grilled shrimp, this easy balsamic grilled chicken, or cheesy eggplant parm for a vegetarian option.
Make Ahead and Storage
This easy Italian pasta salad can be made up to a day in advance, stored in an airtight container in the fridge. Wait to add the basil until just before serving, and reserve a little extra dressing to give it a refresh.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days total.
FAQs
I don't recommend it, since it will turn the salad brown and it will taste more acidic. A better replacement would be champagne vinegar, white wine vinegar, or even apple cider vinegar with a drizzle of honey to make up for the sweetness.
Yes, use any high-quality, short pasta shape you have access to. Shapes with crevices, like radiatore, farfalle, campanelle, or orecchiette will catch the dressing best.
You can use other cured meats like jamón serrano, bresaola, culatello, or speck instead of prosciutto.
Yes, just swap the pasta for your favorite gluten-free pasta brand and cook according to the package instructions.
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Prosciutto and Melon Pasta Salad with Mozzarella
Ingredients
- ½ pound short pasta such as radiatore, farfalle, campanelle or orecchiette
- 3 ounces prosciutto thinly sliced (about 6 slices)
- 8 ounces mozzarella pearls drained well
- 2 ½ cups cantaloupe scooped into balls or small cubes, along with any accumulated juices
- 1 packed cup fresh basil leaves torn
For the Dressing
- 2 tablespoons white balsamic vinegar or champagne vinegar
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons lemon zest finely grated
- ½ shallot small
- ½ cup extra virgin olive oil
- ¾ teaspoon kosher salt plus more to taste
- freshly cracked black pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse briefly under cool water to stop the cooking, then transfer to a large bowl to cool completely.½ pound short pasta
- Preheat the oven to 400°F. Arrange the prosciutto in a single layer on a parchment-lined baking sheet. Bake for 6-8 minutes, or until crisp. Let cool completely, then crumble into bite-sized pieces.3 ounces prosciutto
- Combine the vinegar, lemon juice, lemon zest, shallot, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and emulsified.2 tablespoons white balsamic vinegar , 2 tablespoons fresh lemon juice, 1 ½ teaspoons lemon zest, ½ shallot, ½ cup extra virgin olive oil, ¾ teaspoon kosher salt, freshly cracked black pepper
- Add the cooled pasta, mozzarella, cantaloupe and any accumulated juices, and crispy prosciutto to a large bowl. Pour the dressing over the top and toss gently until evenly coated. Taste and adjust seasoning as needed.8 ounces mozzarella pearls, 2 ½ cups cantaloupe
- Add the basil and toss again, then serve immediately. If serving later, wait to add the basil until you're ready to serve.1 packed cup fresh basil leaves
Notes
- Make sure to salt your pasta water generously, especially since it's getting rinsed. It should taste like the sea! This will help to season the pasta from the inside out.
- Make sure your melon is ripe, but still firm. If it's too ripe it will fall apart and turn mushy in the salad.
- I use the small side of a melon baller to make the melon balls, but cubes work just as well.
- Do not overcrowd the baking sheet when cooking the prosciutto or it won't crisp up evenly. Make sure it's in a single layer.
- This dish can be made up to a day in advance, but wait to add the basil right before eating so it doesn't wilt.
- This is best served at room temperature or slightly chilled rather than ice cold. Remove from the refrigerator at least 20 minutes before serving.
