Food & Dining

Prosciutto, melon pair in pasta salad

alt

Prosciutto, cantaloupe and orecchiette salad. A pasta salad should be easy. It should be a just-throw-the-ingredients-in-a-bowl kind of summer food that doesn’t require too much messing around. 


A pasta salad should be easy. It should be a just-throw-the-ingredients-in-a-bowl kind of summer food that doesn't require too much messing around.

With that in mind, we designed this salad to be just that. We do a quick boil of the pasta, and we throw in the veggies to blanch during the last 2 minutes. This simple trick saves you a pot to wash and an extra step.

Then we add some flavor in the way of salty prosciutto and sweet melon, and you've got a classic Italian pairing turned into summer side dish. Of course, because it's 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 it's so easy to make it yours.

Prosciutto, Cantaloupe and Orecchiette Salad

Start to finish: 30 minutes

Servings: 8

Ingredients:

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

1/2 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.

* * *

(Alison Ladman is a recipe developer for the AP. Follow her on Twitter at https://twitter.com/CrustAndCrumbCo.)



More Close Up

Military Notes

Airman Hamman completes basic training Air Force Airman Taylor B. Hamman graduated from basic military training at Joint Base San Antonio-La ... Read More


Focus on the Family

How to discuss sexuality with your preschool-age kids

Q: I recently discovered my preschooler playing "doctor" with a neighborhood friend. I've always thought this kind of thing was innocent and ... Read More


Stanley Tate on Birds

A Murmurartion of Starlings

Earlier this year an e-mail from a friend linking me to a short online video titled “Dylan Winter and the Starling Murmurations” ... Read More


Weekender: See & Do

• The Alamo, 19 W. Court Sq. in downtown Newnan, Fri., July 18 features FreeRock open mic night. The show begins at 9 p.m. with a $5 co ... Read More


Movie Review

'The Purge' sequel is pulpy, violent, trashy satire

Memphis attorney Rusty White had thousands of movies on VHS. The tapes were meticulously stored on shelves wherever he lived. And my film ed ... Read More

Southside musical presents history, entertainment

Southside Theatre Guild’s upcoming musical production is really hot. “110 Degrees in the Shade” is a sizzling musical base ... Read More