• Prosciutto-melon duo inspires pasta salad
     | August 23,2013
    AP Photo

    Prosciutto and cantaloupe accent a salad of orecchiette pasta.

    A pasta salad should be easy. It should be a ďjust throw the ingredients into a bowlĒ kind of summer food that doesnít require too much messing around.

    With that in mind, we designed this salad. Do a quick boil of the pasta and throw in the veggies to blanch during the last two minutes. This simple trick saves you a pot to wash and an extra step.

    Then add some flavor in the way of salty prosciutto and sweet melon, and youíve got a classic Italian pairing turned into a summer side dish. Of course, because itís pasta salad, the combinations really are limitless. You can substitute any shape pasta you prefer. Switch out the prosciutto for bacon or salami, green beans for the asparagus, peaches for the cantaloupe. The great thing about pasta salad is that itís so easy to make it yours.

    Prosciutto, Cantaloupe and Orecchiette Salad

    Servings: 8

    16 ounces orecchiette pasta

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

    3 tablespoons olive oil

    3 tablespoons red wine vinegar

    1 tablespoon whole-grain mustard

    1 fennel bulb, trimmed and thinly sliced

    4 ounces prosciutto, cut into thin strips

    1 cup diced cantaloupe

    Ĺ 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 immediately and mix in several ice cubes. Stand the strainer of pasta and asparagus in the sink and run cool water over them until completely cooled.

    Meanwhile, 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 to combine and distribute the dressing. Season with salt and pepper, then garnish with the Parmesan.

    Nutrition information per serving: 320 calories; 70 calories from fat (22 percent of total calories); 8 g fat (1.5 g saturated; 0 g trans fats); 10 mg cholesterol; 49 g carbohydrate; 4 g fiber; 4 g sugar; 14 g protein; 470 mg sodium.

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