Melon and Prosciutto Pasta Salad
Prosciutto-wrapped melon is a classic Italian appetizer. When these simple flavors are tossed with pasta and spinach they make a delicious, quick and portable lunch or side dish. Double the recipe for a tasty party appetizer that will feed a crowd.
Ingredients
- 4 oz gemelli
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 small honeydew melon (12 oz.)
- 1/2 small cantaloupe (12 oz.)
- 12 cocktail bocconcini (about 3 oz.)
- 3 slices torn prosciutto (1.5 oz.)
- 4 cups Baby spinach (4 oz.)
- 1/4 cup torn fresh basil leaves
Instructions
- Cook gemelli according to package directions. Drain and let cool completely.
- Meanwhile, whisk together olive oil, vinegar, honey, salt and pepper; toss with pasta.
- Using melon baller, scoop out 12 small balls each melon and cantaloupe; add melon balls, bocconcini and prosciutto to pasta. Toss well to combine. Stir in spinach and basil.
- For a simple variation, substitute crumbled feta cheese for bocconcini and mint for basil.
Notes
Recipe and Image courtesy of Pasta Fits.
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