Honeydew Prosciutto Pasta Mint (Printable Page)
# What You Need:
→ Pasta
01 -
250 g fusilli or rotini pasta
02 -
Salt, for boiling water
→ Salad
03 -
1 small honeydew melon, peeled, seeded, and cut into 1 cm cubes (about 3 cups)
04 -
100 g prosciutto, torn into bite-sized strips
05 -
200 g mozzarella pearls, drained
06 -
20 g fresh mint leaves, roughly chopped
07 -
10 g fresh basil leaves, roughly chopped
→ Mint-Honey Vinaigrette
08 -
3 tbsp extra-virgin olive oil
09 -
1 tbsp honey
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Juice of 1 lime (about 2 tbsp)
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½ tsp freshly ground black pepper
12 -
¼ tsp fine sea salt
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Cook the fusilli or rotini according to package instructions until al dente. Drain and rinse under cold water to cool.
02 -
Whisk together olive oil, honey, lime juice, black pepper, and sea salt in a small bowl to make the vinaigrette.
03 -
In a large serving bowl, combine the cooled pasta, cubed honeydew, mozzarella pearls, torn prosciutto, mint, and basil.
04 -
Drizzle the mint-honey vinaigrette over the salad. Toss gently to coat all ingredients evenly.
05 -
Chill for at least 15 minutes before serving to allow flavors to meld. Garnish with extra mint leaves and a grind of black pepper, if desired.
# Helpful Tips:
01 -
Substitute cantaloupe or a mix of melons for honeydew if preferred.
02 -
For a vegetarian version, omit prosciutto and add toasted pine nuts or extra mozzarella.
03 -
Try burrata or bocconcini instead of mozzarella pearls for a creamier texture.
04 -
Serve as a light main dish or a side for grilled chicken or seafood.
05 -
Pairs well with crisp white wines such as Pinot Grigio or Sauvignon Blanc.