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Grilled Melon and Prosciutto Pasta Salad

In Italy, it's common to eat prosciutto and melon in the summertime - especially in the coastal cities. The salty, savory quality of prosciutto pairs amazingly well with the juicy sweetness of cantaloupe!

In this recipe, it goes a step further with grilled cantaloupe - which brings out a rich, caramelized flavor - and crisping up the prosciutto for a great crunchy texture. It's a fabulous pasta salad that will bring something unique to the table.. literally!

Grilled Melon and Prosciutto Pasta Salad

star

Grilled Melon and Prosciutto Pasta Salad

Servings

8

Prep Time

15 minutes

Cook Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Grilled Melon and Prosciutto Pasta Salad

Ingredients

    For The Dressing:

  • 1 tablespoon Dijon mustard
  • 1/4 cup champagne vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/2 cup freshly grated Parmesan
  • For The Salad:

  • 2 tablespoons olive oil
  • 4 ounces sliced prosciutto (cut into thin strips)
  • 1/2 cantaloupe (rind removed, cut into wedges)
  • 1 pound pasta, cooked and cooled, such as (Nodi Marini)
  • 1 cup pitted Castelvetrano olives (halved)

Instructions

  1. This recipe originally appeared on Giada on the Beach. Episode: Summer Sunday Supper.
  2. For the dressing: In a large bowl, whisk together the mustard, vinegar, extra-virgin olive oil and salt until emulsified. Add the basil, parsley, tarragon and Parmesan and stir to combine.
  3. For the salad: Heat a medium skillet over medium heat. Add the olive oil and prosciutto and cook, stirring often with a wooden spoon, until the prosciutto is brown and crispy, about 6 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Let cool.
  4. Heat a grill pan over high heat. Place the melon wedges in the pan and grill until nice grill marks appear and the melon is slightly caramelized, about 1 minute per side. Remove to a cutting board and chop into bite-size pieces.
  5. Add the grilled melon, pasta and olives to the bowl with the dressing and toss well to coat. Sprinkle with the crispy prosciutto.

1 comment

  • Author's avatar image
    Lora Macardian
    ★★★★★
    ★★★★★

    OMG!!!!!! This is a great different way to enjoy the taste of melon and prosciutto. Quick and easy!

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