Grilled Melon and Prosciutto Pasta Salad
- Level: Intermediate
- Yield: 6 to 8 servings
- Nutritional Information Per Serving (1 of 8): Calories 460, Total Fat 23 g, Saturated Fat 5 g, Carbohydrates 47 g, Dietary Fiber 3 g, Sugar 5 g, Protein 15 g, Cholesterol 16 mg, Sodium 665 mg
- Total Time: 35 minutes
- Active Time: 35 minutes
Dressing:
- 1 tablespoon Dijon mustard
- 1/4 cup champagne vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped Italian parsley
- 1 tablespoon chopped fresh tarragon
- 1/2 cup freshly grated Parmesan cheese
Salad:
- 2 tablespoons olive oil
- 4 ounces prosciutto, sliced into thin strips
- 1/2 cantaloupe, rind removed and cut into wedges
- 1 pound farfalle pasta, cooked and cooled
- 1 cup pitted Castelvetrano olives, halved
- Prepare the dressing by whisking the Dijon mustard, champagne vinegar, extra-virgin olive oil, and kosher salt in a large bowl until emulsified; stir in the basil, parsley, tarragon, and Parmesan.
- For the salad, warm a medium skillet over medium heat and add the olive oil and prosciutto; cook, stirring frequently, until the prosciutto is golden brown and crisp, about 6 minutes; remove with a slotted spoon and drain on paper towels.
- Heat a grill pan over high; grill the melon wedges until they have distinct grill marks and are lightly caramelized, about 1 minute per side; transfer to a cutting board and cut into bite-size pieces.
- In the large bowl, toss the grilled melon, cooked pasta, and halved olives with the dressing to coat; sprinkle the crispy prosciutto on top just before serving.
This salad can be refrigerated for up to one day before serving; hold off adding the prosciutto until just before serving for optimal texture.
