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Simple Prosciutto Melon Pasta Salad

A refreshing dish that beautifully blends the sweetness of melon with the savory depth of prosciutto, all tossed with perfectly cooked pasta.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: Italian
Keyword: Easy, Summer
Servings: 4 servings

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl

Ingredients

Pasta

  • 8 ounces Short Pasta (fusilli or farfalle) Cook according to package instructions until al dente.

Prosciutto

  • 4 ounces Prosciutto Thinly sliced, torn into bite-sized pieces.

Melon

  • 2 cups Diced Cantaloupe or Honeydew Look for a ripe melon, fragrant and slightly soft at the stem end.

Arugula

  • 2 cups Fresh Arugula Rinse and pat dry before adding.

Olive Oil

  • 2 tablespoons Extra Virgin Olive Oil Acts as a dressing base.

Lemon Juice

  • 1 tablespoon Fresh Lemon Juice Adds brightness and acidity.

Salt and Pepper

  • Salt To taste.
  • Freshly Cracked Black Pepper To taste.

Instructions

  • 1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
  • 2. Prepare the melon by cutting it in half, removing the seeds, and dicing it into small cubes. Set aside in a large mixing bowl.
  • 3. Tear the prosciutto into bite-sized pieces and add it to the bowl with the melon.
  • 4. Wash and dry the arugula, then add it to the bowl.
  • 5. Add the cooled pasta to the mixing bowl and gently toss everything together.
  • 6. Drizzle the olive oil and lemon juice over the salad, then season with salt and pepper to taste. Toss again to combine.
  • 7. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
  • 8. Serve chilled or at room temperature.

Notes

This salad can be made ahead of time, but add the arugula and dressing just before serving for freshness.