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Photo Credit: Elizabeth Newman

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

Grilled Melon and Prosciutto Pasta Salad



Prep Time

15 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Grilled Melon and Prosciutto Pasta Salad


    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)


  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.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
47 grams
15 grams
23 grams
Saturated Fat
5 grams
16 milligrams
665 milligrams
3 grams
5 grams
nut free

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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