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This pasta salad strikes that rare balance of sweet, savory, and fresh. Juicy honeydew melon and ribbons of prosciutto play off creamy mozzarella and a fragrant mint-honey vinaigrette for a meal that feels like summer on your plate. Fast and bright yet satisfying enough for dinner or a special lunch, this has become my go-to when I want something impressive but unfussy.
I first made this when a friend brought home a farmer’s market honeydew and we needed an easy dinner. We have made it every summer since for family picnics and every plate comes back clean.
Ingredients
- Fusilli or rotini pasta: This shape traps the vinaigrette in every spiral for the best flavor. Choose Italian brand for texture that holds up in salad.
- Honeydew melon: Super sweet and juicy when ripe. Pick one that has a subtle aroma at the stem end.
- Prosciutto: Adds rich salty depth. Look for thinly sliced prosciutto from the deli counter and tear into bite pieces for even distribution.
- Mozzarella pearls: Creamy and mild. They soak up vinaigrette and add little bursts of richness. Use fresh mozzarella and drain well for best texture.
- Fresh mint leaves: Brings coolness and a lively herbal note. Tender mint from the bunches sold in produce bins works best.
- Fresh basil leaves: Lends a hint of anise and sweetness. Use leaves that look deep green with no dark spots.
- Extra-virgin olive oil: Forms the base of the vinaigrette. Use the best you have for flavor.
- Honey: Balances the saltiness of the prosciutto and acidity of lime. Choose a floral local honey for extra nuance.
- Lime juice: Adds brightness and keeps the melon’s color fresh. Juicy limes yield more if rolled with your palm before cutting.
- Freshly ground black pepper: Grounds all the flavors and brings a spicy aromatic pop.
- Fine sea salt: Enhances every ingredient’s flavor without overpowering.
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente according to package instructions. Drain and rinse thoroughly under cold water to cool fully and prevent sticking.
- Make the Vinaigrette:
- In a small bowl whisk together olive oil, honey, lime juice, black pepper, and fine sea salt until fully emulsified. The vinaigrette should look glossy with no separation.
- Assemble the Salad:
- In a large serving bowl combine the cooled pasta, honeydew cubes, mozzarella pearls, prosciutto strips, chopped mint, and basil. Gently toss so all elements mingle without crushing the melon.
- Dress and Toss:
- Drizzle the mint-honey vinaigrette evenly over the salad. Toss gently so everything gets a light coating and each bite has a blend of flavors.
- Chill and Serve:
- Cover and chill the salad for at least fifteen minutes before serving. This lets the herbs and dressing infuse into the melon and cheese. Garnish with more mint and a twist of black pepper if you like.
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Honeydew is my summertime secret. Most people are surprised how well it pairs with prosciutto. My kids are always requesting extra mint because it makes the dish taste extra refreshing. This is the recipe I bring to any neighborhood barbecue and it always gets recipe requests.
Storage Tips
Leftovers store well in an airtight container in the refrigerator for up to two days. Give it a gentle toss before serving again. If making ahead leave the mint and basil out until just before serving for the freshest flavor.
Ingredient Substitutions
You can swap honeydew with cantaloupe or a fun mix of whatever melon looks best at the market. For a vegetarian salad skip the prosciutto and add toasted pine nuts or more mozzarella. Try burrata or bocconcini for an even creamier texture.
Serving Suggestions
Serve this pasta salad chilled as a main dish or side. It is especially good paired with grilled chicken or shrimp. A glass of chilled Sauvignon Blanc or sparkling water with lime is perfect on the side. For a picnic pack the vinaigrette separately and toss right before eating.
Cultural and Historical Notes
Inspired by the fresh antipasto platters of Italy, this salad brings together classic Mediterranean ingredients in a new format. Mint and melon are a longstanding pairing in warm climates, while prosciutto and mozzarella are pillars of Italian snacking. The chilled pasta twist makes it perfect for hot weather, much like classic insalata di pasta.
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Common Questions
- → Can I substitute the honeydew in this salad?
Yes, cantaloupe or a mix of melons makes a great swap for honeydew, offering similar sweetness and texture.
- → What type of pasta works best?
Fusilli or rotini are ideal as their shapes hold the dressing and mix-ins well; short pasta shapes work best overall.
- → Is this dish suitable for vegetarians?
To make it vegetarian, simply omit prosciutto and add toasted pine nuts or extra mozzarella for added richness.
- → Can I prepare the salad in advance?
Yes, make ahead and chill for up to 4 hours. Add extra mint just before serving for peak freshness.
- → What wines pair well with this salad?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the light, fresh flavors beautifully.