Imagine a dish that captures the essence of summer in every bite—our Prosciutto and Melon Pasta Salad is just that! This vibrant Italian-inspired recipe combines the sweetness of juicy melons with the savory richness of prosciutto, all tossed with al dente pasta and fresh basil. Perfect for a light lunch or a refreshing side at your next gathering, this salad is not only easy to prepare but also a feast for the eyes. Ready to impress your taste buds and your guests? Let’s dive into this delightful recipe that takes just 25 minutes to create!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta (fusilli or penne)
- 1 cup cantaloupe, cubed
- 1 cup honeydew, cubed
- 4 ounces prosciutto, sliced
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
- While pasta is cooking, prepare the melon by washing and cutting cantaloupe and honeydew into small, uniform cubes approximately 1/2 inch in size.
- Once pasta is cooked, drain in a colander and immediately rinse with cold water to stop the cooking process and cool the pasta quickly.
- In a large mixing bowl, combine the cooled pasta, melon cubes, and thinly sliced prosciutto.
- Chop fresh basil leaves into fine ribbons, releasing their aromatic oils.
- In a small bowl, whisk together olive oil and balsamic vinegar to create a light dressing.
- Pour the dressing over the pasta mixture and gently toss to ensure even coating.
- Sprinkle chopped basil over the salad and gently fold to distribute evenly.
- Cover and refrigerate for 15-20 minutes to allow flavors to meld together before serving.
- Serve chilled, garnishing with additional fresh basil leaves if desired.
Tips
- Choose the Right Pasta: Fusilli or penne works best for this salad as their shapes hold onto the dressing and flavors beautifully.
- Perfectly Cooked Pasta: Be sure to cook the pasta al dente—this means it should still have a slight bite to it. Overcooked pasta can become mushy in the salad.
- Chill for Flavor: Allow the salad to chill in the refrigerator for 15-20 minutes before serving. This helps the flavors meld together, creating a more delicious dish.
- Fresh Ingredients Matter: Opt for ripe cantaloupe and honeydew for the best flavor. Fresh basil is also key; it adds a fragrant touch that elevates the dish.
- Customize Your Salad: Feel free to add other ingredients like cherry tomatoes or arugula for an extra burst of flavor and color. You can also swap balsamic vinegar for lemon juice for a zesty twist.
- Presentation is Key: Garnish with additional fresh basil leaves or a drizzle of olive oil before serving to make your salad visually appealing.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 15g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 25mg
