Prosciutto Melon Pasta Salad

Ingredients

• 12 ounces uncooked farfalle pasta
• 8 ounces mozzarella pearls
• 3 ounces prosciutto (torn into bite-sized pieces)
• 2 ounces (about 2 handfuls) fresh baby arugula
• 1 small cantaloupe (scooped into melon balls)
• 1 small honeydew (scooped into melon balls)
• 1/2 cup loosely-packed julienned fresh basil leaves
• 1/2 cup loosely-packed julienned fresh mint leaves
• 1/4 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 medium garlic clove (minced)
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon freshly-ground black pepper

Steps

1. 1

   Cook the pasta. Bring a large pot of generously-salted water to a boil. Add the farfalle and cook until al dente. Drain and rinse with cold water until the pasta is cool. Set aside.

2. 2

   Make the vinaigrette. Whisk together all of the vinaigrette ingredients until emulsified.

3. 3

   Toss the salad. Combine the pasta, mozzarella, prosciutto, arugula, cantaloup and honeydew in a large mixing bowl. Drizzle evenly with the vinaigrette and toss gently until evenly combined. Taste and season with additional salt and pepper if needed

4. 4

   Serve. Cover and chill for an hour (or you can serve immediately). Serve garnished with the fresh basil, mint and a twist of freshly-cracked black pepper and enjoy!