Prosciutto Melon Pasta Salad
Sweet and salty appitizer favourite, proscuitto and melon, turned into a fully rounded side dish with the addition of pasta, arugula and bocconcini and light lemon vinaigrette.
Servings: 4
Calories: 440kcal
Ingredients
- 6 ounces farfalle
- 2 cups baby arugula
- 3⁄4 cup balled cantaloupe diced is also fine
- 1⁄4 cup sliced red onion
- 2 ounces thinly sliced prosciutto
- 7 ounces bocconcini cheese
Dressing
- 1.5 Tablespoons lemon juice
- 1.5 Tablespoons white wine vinegar
- 1⁄4 teaspoon Dijon mustard
- 1⁄4 teaspoon fine sea salt
- 1⁄2 teaspoon fresh ground pepper
- 1 clove garlic crushed
- 2.5 Tablespoons olive oil
- 2 Tablespoons shredded basil optional, but highly recommended!
Instructions
- Add the olive oil, lemon juice, white wine vinegar, garlic and salt and pepper to a jar and shake well to make the dressing.
- Cook the pasta according to package directions, then drain and cool under cold running water.
- Add the cooled pasta, arugula, prosciutto, melon, bocconcini and red onion to a large salad bowl. Add the dressing and toss then serve.
Nutrition
Calories: 440kcal | Carbohydrates: 37g | Protein: 17g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 290mg | Potassium: 263mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1412IU | Vitamin C: 17mg | Calcium: 205mg | Iron: 1mg