Prosciutto and Melon Pasta Salad

Light and fresh pasta salad … perfect for lunch with the girls (white wine goes great!) or as a picnic salad! I used orange flesh honeydew – any type of melon, cantaloupe or honeydew, would work well.

Ingredients

  • 1 lb. package uncooked pasta
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. apple cider vinegar
  • 1/2 tsp. Dijon mustard
  • S/P
  • Dash ground red pepper
  • 1 garlic clove, chopped
  • 3 tbsp. olive oil
  • 2 cups lightly packed baby spinach
  • 1 cup diced melon
  • 1/4 cup thinly sliced red onion
  • 6 slices prosciutto, diced or cut into thin strips
  • Optional: shaved Parmigiano-Reggiano cheese

Instructions

  1. Cook pasta and drain; cool to room temperature.
  2. Combine lemon juice, vinegar, Dijon, a dash of S/P, red pepper, and the garlic clove in a food processor. Process to blend and with the processor on, slowly pour olive oil through the food chute; process for 15 seconds or until blended.
  3. Combine cooled pasta, spinach, melon, onions, and prosciutto in a large bowl. Drizzle the dressing over the salad just before serving; toss to coat. Top with cheese if you choose.

Serves: 4-6

Recipe source: Adapted from a Cooking Light recipe

Time: 30 minutes

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