Prosciutto and Melon Pasta Salad

Light and fresh pasta salad … perfect for lunch with the girls (white wine goes great!) or as a picnic salad! I used orange flesh honeydew – any type of melon, cantaloupe or honeydew, would work well.

Ingredients

• 1 lb. package uncooked pasta

• 2 tbsp. fresh lemon juice

• 2 tbsp. apple cider vinegar

• 1/2 tsp. Dijon mustard

• S/P

• Dash ground red pepper

• 1 garlic clove, chopped

• 3 tbsp. olive oil

• 2 cups lightly packed baby spinach

• 1 cup diced melon

• 1/4 cup thinly sliced red onion

• 6 slices prosciutto, diced or cut into thin strips

• Optional: shaved Parmigiano-Reggiano cheese

Instructions

1. Cook pasta and drain; cool to room temperature.

2. Combine lemon juice, vinegar, Dijon, a dash of S/P, red pepper, and the garlic clove in a food processor. Process to blend and with the processor on, slowly pour olive oil through the food chute; process for 15 seconds or until blended.

3. Combine cooled pasta, spinach, melon, onions, and prosciutto in a large bowl. Drizzle the dressing over the salad just before serving; toss to coat. Top with cheese if you choose.

Serves: 4-6

Recipe source: Adapted from a Cooking Light recipe

Time: 30 minutes