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)

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

Prep Time

15 minutes

Cook Time

15 minutes

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

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.