Prosciutto and Melon Pasta Salad

Prosciutto and Melon Pasta Salad
Photo by Randy Mayor

Ingredients

  • 1 cup baby arugula
  • 2 ounces thinly sliced prosciutto, cut into 2-inch-long strips
  • ¾ cup diced cantaloupe
  • 2 ½ tablespoons extra-virgin olive oil
  • 1 ounce shaved Parmigiano-Reggiano cheese
  • 8 ounces uncooked legume-based farfalle pasta (such as Barilla Plus)
  • ¼ teaspoon Dijon mustard
  • + 8 more ingredients
    • ¼ teaspoon salt
    • 2 tablespoons torn mint leaves
    • 1 ½ tablespoons white wine vinegar
    • 1 ½ tablespoons fresh lemon juice
    • 1/8 teaspoon ground red pepper
    • ¼ teaspoon black pepper
    • 1 garlic clove, coarsely chopped
    • ¼ cup thinly vertically sliced shallots

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...

View full recipe at My Recipes

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