Honeydew Prosciutto Pasta Mint (Printable Version)
Sweet honeydew, prosciutto, mozzarella, and mint tossed with pasta for a vibrant, Italian-inspired main or side.
# What You'll 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
10 - Juice of 1 lime (about 2 tbsp)
11 - ½ tsp freshly ground black pepper
12 - ¼ tsp fine sea salt
# Steps to Follow:
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.
# Additional Tips::
01 -
- Uses fresh in-season produce and classic Italian flavors
- Crowd-pleaser for gatherings or light meals
- Quick to prep in under half an hour
- Beautiful presentation with pastel colors and textures
02 -
- Light yet satisfying and rich in protein
- Gluten and dairy are present but easy substitutions make it flexible
- Perfect for entertaining since it can be prepped ahead
03 -
- Salt the pasta water generously for the best flavor
- Let the salad chill so the mint and vinaigrette really shine
- Use a sharp knife for the honeydew so you get clean cubes that do not crush