Prosciutto and Melon Pasta Salad

Name: Prosciutto and Melon Pasta Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters baby arugula; 0 teaspoons black pepper; 177 milliliters diced cantaloupe; 0 teaspoons Dijon mustard; 227 grams uncooked legume-based farfalle pasta (such as Barilla Plus); 1 garlic clove, coarsely chopped; 0 teaspoons ground red pepper; 2 Tbsps fresh lemon juice; 2 Tbsps torn mint leaves; 3 Tbsps extra-virgin olive oil; 28 grams shaved Parmigiano-Reggiano cheese; 57 grams thinly sliced prosciutto, cut into 2-inch-long strips; 0 teaspoons salt; 59 milliliters thinly vertically sliced shallots; 2 Tbsps white wine vinegar

Prosciutto and Melon Pasta Salad might be just the main course you are searching for. One serving contains 392 calories, 12g of protein, and 17g of fat. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of parmigiano-reggiano cheese, garlic clove, cantaloupe, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Cook pasta according to package directions, omitting salt and fat.

Ingredients you will need

Pasta

Salt

Drain; cool to room temperature.

Combine lemon juice and next 6 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.

Ingredients you will need

Lemon Juice