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Quick & Easy: Prosciutto, melon inspires a salad

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PROSCIUTTO, CANTALOUPE
AND ORECCHIETTE SALAD

1 lb. orecchiette pasta

1 bunch asparagus, trimmed and cut into 1-inch pieces

3 tbsp. olive oil

3 tbsp. red wine vinegar

1 tbsp. whole-grain mustard

1 fennel bulb, trimmed and thinly sliced

4 oz. prosciutto, cut into thin strips

1 cup diced cantaloupe

½ cup torn fresh basil leaves

Salt and ground black pepper

Shaved Parmesan cheese

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Two minutes before the pasta is finished cooking, add the asparagus. When the pasta is finished, drain and mix in several ice cubes. Stand the strainer of pasta and asparagus in the sink and run cool water over them until cooled. In a large bowl whisk together the olive oil, vinegar and mustard. Add the cooked and cooled pasta and asparagus, the fennel, prosciutto, cantaloupe and basil. Gently stir; add dressing. Season with salt and pepper, garnish with the Parmesan.

Makes 8 servings.

Note: Try subbing salami for prosciutto, green beans for asparagus, peaches for cantaloupe.

— Associated Press


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