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Prosciutto and Melon Pasta Salad Recipe

Prosciutto Melon Pasta Salad

This prosciutto melon pasta salad transforms the classic sweet-and-salty bite of prosciutto and cantaloupe into a satisfying, full-flavoured side dish. Farfalle pasta, peppery arugula and tender bocconcini bring texture and substance while a light lemon and basil vinaigrette brightens the whole bowl.

Salad dressing in a mason jar held up by a hand.

This is the kind of recipe I love: fresh ingredients, minimal fuss, and fast results. Aside from the dressing — which is made with pantry staples — the salad uses just a handful of easy-to-find items and comes together in about 15 minutes (most of that time is cooking the pasta).

Ingredients

  • Prosciutto, thinly sliced
  • Ripe cantaloupe, balled or diced
  • Farfalle pasta (or penne, rotini)
  • Baby arugula
  • Bocconcini cheese (small mozzarella balls)
  • Sliced red onion
Prosciutto melon pasta salad ingredients laid out on a counter.

How to make it

1. Cook the pasta according to package directions until al dente. Farfalle works beautifully, but you can substitute penne or rotini if you prefer. Drain the pasta and rinse under cold running water to cool it quickly and stop the cooking.

2. Make the dressing by combining olive oil, lemon juice, white wine vinegar, crushed garlic, Dijon mustard, a pinch of salt and freshly ground pepper in a jar or small bowl. Add shredded or finely chopped basil if available, then shake or whisk until emulsified.

Prosciutto melon pasta salad ingredients in a glass bowl.

3. Prepare the other ingredients: slice the prosciutto into bite-sized ribbons, thinly slice the red onion, and ball or dice the cantaloupe to pieces that are easy to eat with a fork.

4. In a large salad bowl, combine the cooled pasta, baby arugula, prosciutto, cantaloupe, bocconcini and red onion. Pour the lemon-basil dressing over the salad and toss gently to coat everything evenly. Taste and adjust seasoning if needed.

5. Serve immediately, garnished with a little grated Parmesan if you like a salty, savory finish. This salad pairs well with simple roasted or baked chicken, grilled fish, or as part of a summer buffet.

a side view of a plate of prosciutto melon pasta salad

Recipe Details

  • Servings: 4
  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Course: Salad, Side Dish
  • Cuisine: Italian-inspired

Ingredient amounts (guideline)

  • 6 ounces farfalle pasta
  • 2 cups baby arugula
  • 3/4 cup cantaloupe, balled or diced
  • 1/4 cup sliced red onion
  • 2 ounces prosciutto, thinly sliced
  • 7 ounces bocconcini

Dressing

  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt (adjust to taste)
  • 1/2 teaspoon fresh ground pepper
  • 1 clove garlic, crushed
  • 2.5 tablespoons olive oil
  • 2 tablespoons shredded basil (optional but recommended)

Instructions

  1. Combine olive oil, lemon juice, white wine vinegar, garlic, Dijon mustard, salt and pepper in a jar and shake or whisk until combined. Stir in basil if using.
  2. Cook the pasta to package instructions, drain, and rinse under cold water to cool.
  3. Mix the cooled pasta with arugula, prosciutto, cantaloupe, bocconcini and red onion. Toss with the dressing and serve.

Helpful Info and Tips

This salad is best with a fully ripened cantaloupe. To check ripeness, look for a cantaloupe with a golden-tan rind and a sweet aroma at the stem end; if the rind is still green and the melon has little scent, it will be underripe and less sweet. A ripe melon will yield slightly to gentle pressure on the blossom end.

Make-ahead notes: You can prepare the dressing and cook the pasta in advance and store them separately in the fridge. Assemble the salad shortly before serving to keep the arugula crisp and the melon fresh. If storing leftovers, keep dressing separate or toss lightly; the salad will keep for a day or two but is best enjoyed the same day.

Substitutions and variations: Swap bocconcini for fresh mozzarella pearls or small cubes of feta for a tangier contrast. For a gluten-free option, use a short gluten-free pasta. Replace white wine vinegar with apple cider vinegar for a slightly fruitier note. Add toasted pine nuts or chopped toasted almonds for crunch.

Nutrition (per serving, approximate)

  • Calories: 440 kcal
  • Carbohydrates: 37 g
  • Protein: 17 g
  • Fat: 26 g
  • Saturated Fat: 7 g
  • Sodium: 290 mg
  • Fiber: 2 g
  • Sugar: 5 g

*Nutritional information is an estimate and may vary depending on exact ingredients and portions used.

Serving suggestions

This bright, slightly sweet salad is a lovely side for grilled meats, roasted chicken or simply served on its own for a light lunch. It also works well on a picnic or potluck table — the combination of melon and prosciutto is always a crowd-pleaser.