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This prosciutto melon pasta salad recipe pairs sweet melon, salty prosciutto, fresh herbs, and mozzarella with farfalle pasta and a zesty white balsamic vinaigrette.
I love this pasta salad recipe so much. Like, so much. ♡
I first shared it here on the site nearly 15 years ago, and it’s been a summertime favorite in our house ever since. It’s everything I want in a pasta salad this time of year — nice and light, overflowing with fresh ingredients, and perfectly balanced with sweet and savory flavors.
Juicy melon and salty prosciutto are always an irresistible pair in my book, especially when combined with creamy mozzarella, peppery arugula, and a handful of fresh basil and mint. Everything gets tossed with bow-tie pasta and a quick white balsamic vinaigrette, which keeps the colors vibrant and adds the perfect bright, zippy finish.. It’s easy to make ahead, perfect for potlucks and picnics, and always disappears fast. Whether you serve it as a side or a simple summer main, this one’s a keeper!
Recipe Tips
Step-by-step instructions are included in the recipe below, but here are a few quick tips to keep in mind too:
- Cook the pasta al dente. We want the pasta to be slightly firm so that it will hold up well and not get soggy when tossed with the dressing. As soon as the pasta reaches the al dente mark, rinse it thoroughly with cold water in a colander to halt the cooking process.
- Use white balsamic vinegar. I prefer to use white balsamic vinegar to make the vinaigrette, so that the colors stay nice and vibrant. But regular balsamic vinegar will taste great too!
- Use a melon baller (or a simple dice!). I used the small side of this melon baller to scoop the melon into uniform slices. But if you don’t own a melon baller, feel free to just dice the melon.
- Tear the prosciutto gently. Prosciutto is delicate, so I like to gently separate the slices, tear them into bite-sized pieces by hand, and lightly bunch them into small clumps to keep them from sticking together.
- Add the arugula and herbs just before serving. If you’re prepping this pasta salad in advance, I recommend tossing the arugula and herbs in just before serving so they stay vibrant and don’t wilt.
Recipe Variations
Here are a few other variations that you’re welcome to try with this recipe.
- Use a different cheese. Swap the mozzarella pearls for creamy burrata (yum), crumbled feta, or ricotta salata.
- Use different fruit. Swap the melon for fresh peaches, pears, strawberries, grapes or fresh figs.
- Add nuts. Add toasted pine nuts or slivered almonds for extra crunch.
- Make it spicy. Add a pinch of crushed red pepper flakes to the vinaigrette or toss some thinly sliced serrano peppers into the salad.
- Drizzle with balsamic glaze. For even more balsamic flavor, drizzle the salad with a rich balsamic glaze just before serving.
More Pasta Salad Recipes To Try!
Looking for more easy pasta salads to try? Here are a few of our faves:
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Description
This prosciutto melon pasta salad recipe pairs sweet melon, salty prosciutto, fresh herbs, and mozzarella with farfalle pasta and a zesty white balsamic vinaigrette.
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
Balsamic Vinaigrette Ingredients:
- 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
- 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.
- Make the vinaigrette. Whisk together all of the vinaigrette ingredients until emulsified.
- 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
- 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!