Grilled Melon and Prosciutto Pasta Salad

by Giada De Laurentiis

★★★★★

(1 review)

Prep Time

15 minutes

Cook Time

15 minutes

Serves

8

Beginner

Photo Credit: Elizabeth Newman

Grilled Melon and Prosciutto Pasta Salad

Name: Grilled Melon and Prosciutto Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 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; 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)

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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!

Servings

8

Prep Time

15 minutes

Cook Time

15 minutes

Calories

460

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

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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

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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

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1 cup pitted Castelvetrano olives (halved)

Instructions

This recipe originally appeared on Giada on the Beach. Episode: Summer Sunday Supper.
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.
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.
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.
Add the grilled melon, pasta and olives to the bowl with the dressing and toss well to coat. Sprinkle with the crispy prosciutto.