Prosciutto and Melon Pasta Salad with Mozzarella
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!
Servings: 4
Calories: 757kcal
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.
Nutrition
Calories: 757kcal | Carbohydrates: 55g | Protein: 24g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.03g | Cholesterol: 59mg | Sodium: 972mg | Potassium: 415mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4147IU | Vitamin C: 16mg | Calcium: 315mg | Iron: 2mg
