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Prosciutto & Melon Pasta Salad

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  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes


A delicious, flavorful and LIGHT pasta salad!! Detailed recipe and instructions included.


  • 8 ounces farfalle pasta
  • 1 1/2 Tbsp. fresh lemon juice
  • 1 1/2 Tbsp. white wine vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8  tsp. ground red pepper
  • 1 garlic clove, coarsely chopped
  • 2 1/2 Tbsp. extra-virgin olive oil
  • 1 cup baby arugula
  • 3/4 cup diced cantaloupe
  • 1/4 cup thinly-sliced red onions (or shallots)
  • 2 Tbsp. torn mint leaves (optional)
  • 2 ounces thinly sliced prosciutto, cut into 2-inch-long strips
  • 1 ounce shaved Parmagiano-Reggiano cheese


  1. Cook pasta in a large pot of generously-salted boiling water, according to package directions.  Drain; cool to room temperature.
  2. To make the dressing, combine lemon juice and next 5 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 blended.  (You can also do this step in a bowl, just whisking the ingredients together while pouring in the olive oil.)
  3. Combine cooled pasta, arugula, cantaloupe, red onions, mint, and prosciutto in a large bowl. Drizzle the dressing over salad just before serving, and toss gently to coat. Top salad with cheese.


Adapted from Martha Stewart