Grilled Melon and Prosciutto Pasta Salad

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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1 tablespoon Dijon mustard

1/4 cup champagne vinegar 

1/2 cup extra-virgin olive oil 

1/2 teaspoon kosher salt 

1/4 cup chopped fresh basil 

2 tablespoons chopped Italian parsley 

1 tablespoon chopped fresh tarragon 

1/2 cup freshly grated Parmesan


2 tablespoons olive oil

4 ounces sliced prosciutto, cut into thin strips 

1/2 cantaloupe, rind removed, cut into wedges 

1 pound farfalle pasta, cooked and cooled 

1 cup pitted Castelvetrano olives, halved 


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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