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: Dijon mustard 1 tbsp; Champagne vinegar ¼ cup; Extra virgin olive oil ½ cup; Kosher salt ½ tsp; Fresh basil leaves chopped ¼ cup; Italian parsley leaves chopped 2 tbsp; Fresh tarragon chopped 1 tbsp; Parmigiano Reggiano PDO cheese freshly grated ½ cup; Olive oil 2 tbsp; Prosciutto sliced, cut into thin strips 4 oz; Cantaloupe rind removed, cut into wedges ½; Pasta cooked and cooled, such as Nodi Marini 1 lb; Castelvetrano olives pitted, halved 1 cup

Prep time: 15 min
Cook time: 15 min
Serving: 8 persone

PRESENTATION

Recipe by
Giada De Laurentiis

In Italy, summertime is synonymous with the delightful pairing of prosciutto and melon, a favorite especially in the coastal cities where the breeze complements the sweet and salty flavors. Prosciutto's savory notes harmonize perfectly with the lush, juicy sweetness of cantaloupe, creating a refreshing and satisfying combination.

Taking this classic duo to new heights, this recipe by Giada De Laurentiis introduces grilled cantaloupe, which enhances the fruit's sweetness with a rich, caramelized flavor. Alongside, the prosciutto is crisped to perfection, adding a delectable crunch that contrasts beautifully with the soft, warm melon. Together, they form the heart of a fabulous pasta salad that promises not only to delight the palate but also to bring a visually stunning and uniquely flavorful dish to your summer table.

Discover the complete recipe of Grilled Melon and Prosciutto Pasta Salad at Giadzy.com!

INGREDIENTS

for the dressing: Dijon mustard 1 tbsp; Champagne vinegar ¼ cup; Extra virgin olive oil ½ cup; Kosher salt ½ tsp; Fresh basil leaves ¼ cup - chopped; Italian parsley leaves 2 tbsp - chopped; Fresh tarragon 1 tbsp - chopped; Parmigiano Reggiano PDO cheese ½ cup - freshly grated

for the salad: Olive oil 2 tbsp; Prosciutto 4 oz - sliced, cut into thin strips; Cantaloupe ½ - rind removed, cut into wedges; Pasta 1 lb - cooked and cooled, such as Nodi Marini; Castelvetrano olives 1 cup - pitted, halved