Pasta salad with prosciutto and melon
25 min
4 people
  • 300g Monte Banato farfalle pasta
  • 75g ruccola
  • 10-12 basil leaves
  • 175g mini mozarella balls
  • 1 big red onion
  • 175g melon
  • 125g prosciutto crudo
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • 1/3 teaspoon Dijon mustard
  • 4 tablespoons parmesan
  • 2 tablespoons pine seeds

Step 1: Start boiling the water in a big pot and in the meantime, prepare the other ingredients.
Step 2: Peel the red onion, cut it in half and then into thin slices, rubbing them with your fingers to separate the onion pieces.
Step 3: The melon can be cut into cubes, but for a special appearance it can be formed into little balls with the help of a semisphere-shaped teaspoon.
Step 4: When the water starts boiling, add a little bit of salt and the farfalle pasta to the pot, mix and cook as said on the package. We recommend letting them boil for 1.5 minutes less than normal, in order to remain al dente.
Step 5: Strain the pasta and let the cool under cold water. After cooling, put them into a big bowl.
Step 6: Add the ruccola and basil leaves (whole or cut into small pieces) over the pasta and mix. After that, add the mini mozzarella balls, red onion, melon and small stripes of prosciutto crudo. Mix everything.
Step 7: For the dressing, chop the garlic clove and mix it with the lemon juice, oil, balsamic vinegar, salt, pepper and mustard. Add it to the salad and mix everything well.
Step 8: When you are serving the salad, sprinkle a little bit of parmesan on top and decorate with pine seeds pre-roasted in a hot pan for 2-3 minutes. Serve the salad cold and as fresh as possible!