Grilled Melon and Prosciutto Pasta Salad
- Total:
- 35 min
- Active:
- 35 min
- Yield:
- 6 to 8 servings
- Level:
- Intermediate
Ingredients
Dressing:
Salad:
Directions
For the dressing: In a large bowl, whisk together the mustard, vinegar, extra-virgin olive oil and salt until emulsified. Add the basil, parsley, tarragon and Parmesan and stir to combine.
For the salad: Heat a medium skillet over medium heat. Add the olive oil and prosciutto and cook, stirring often with a wooden spoon, until the prosciutto is brown and crispy, about 6 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Let cool.
Heat a grill pan over high heat. Place the melon wedges in the pan and grill until nice grill marks appear and the melon is slightly caramelized, about 1 minute per side. Remove to a cutting board and chop into bite-size pieces.
Add the grilled melon, pasta and olives to the bowl with the dressing and toss well to coat. Sprinkle with the crispy prosciutto.
Cook's Note
The salad can be refrigerated for a day before serving. Just leave off the prosciutto until last minute.
My Private Notes
Meatball Marsala
Now Playing
Meatball Marsala 00:53
Now Playing
Sheet Pan Brownie-Cookie Bars 01:15
Now Playing
How to Make Basil Pesto 03:48
Now Playing
Sheet Pan Caprese Chicken 00:34
Now Playing
Pineapple Cupcake Cake 00:32
Now Playing
Tyler's Blueberry Scones 03:25
IDEAS YOU'LL LOVE
Grilled Leg of Lamb-- Spinach and Stilton Salad with Garlic Croutons-- Chilled Melon Soup with Prosciutto
