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Cantaloupe, Prosciutto and Marjoram Pasta Salad

Cantaloupe, Prosciutto and Marjoram Pasta Salad

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A refreshing pasta salad that combines the classic pairing of prosciutto and melon with the floral marjoram.MORE+LESS-


tablespoon chopped fresh marjoram

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  • 1

    Bring water to a boil and cook pasta.

  • 2

    In the meantime, cut a cantaloupe into matchsticks to mimic the shape of the pasta.

  • 3

    Break the prosciutto apart into smaller pieces with your hands.

  • 4

    Mix the cantaloupe with the oil, vinegar, and marjoram.

  • 5

    When the pasta is ready strain it, give it a slight rinse to cool it down a little, then toss it with the cantaloupe. Mix in the prosciutto and serve.

No nutrition information available for this recipe

More About This Recipe

  • Cantaloupe and prosciutto is a classic Italian combo that works together perfectly in this pasta salad.

    The salty crisp flavor of the prosciutto is a match made in heaven for the musty sweet and juicy melon. Such a good match, in fact, that prosciutto wanted to run away to Vegas and get married. But the cantaloupe wasn’t having any of that, she wanted her family at the wedding. She said, “We can’t elope!”

    Okay, sorry about the cheesy joke. But that’s seriously my all-time favorite fruit related joke! And believe me, I am somewhat of an expert on fruit humor.

    The way you cut this cantaloupe is very important. The idea here is to mimic the shape of the pasta.

    Tossed in some olive oil, red wine vinegar, and marjoram.

    Pasta and prosciutto join the party.

    Super fresh and summery. Salty from the prosciutto, sweet from the melon, and floral from the marjoram.

    Do you have a favorite fruit joke? Share below!

    Dan Whalen knows that time flies like an arrow, but fruit flies like a banana. He has been blogging for over 3 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!


Marinated Mozzarella & Cantaloupe:

2 pounds fresh mozzarella ciliegine, drained
1 (2- to 3-pound) cantaloupe, rind and seeds removed, cut into 3/4-inch pieces
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar

For Serving:

4 ounces Prosciutto and Mozzarella Cheese Crumbles
8 teaspoons thinly sliced fresh chives
Fresh cracked black pepper for garnish


Marinated Mozzarella & Cantaloupe: Toss ciliegine, cantaloupe, oil, vinegar and sugar in a bowl. Refrigerate in an airtight container up to 3 days. Makes about 8 cups.

For serving, top 1 cup of Marinated Mozzarella & Cantaloupe with 1/2 ounce crumbles and
1 teaspoon chives garnish with pepper.

Three types of melon make this salad extra summery. If you can't find marjoram, try fresh oregano or sage in its place.

This slightly sweet soup is a melting pot of flavors. Served chilled, it makes an elegant first course for any summer dinner.

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This late summer Sweet Potato & Steak Salad with Carolina Mustard Vinaigrette boasts all the hallmarks requisite to round out a deliciously hearty and wholesome meal. Roasted sweet potatoes tinged with a hint of salt and thinly sliced grilled filet are accompanied by fragrant ripe figs, paper thin slices of red onion, and exquisite cave-aged Roquefort. A sweet and tangy homemade Carolina mustard vinaigrette finishes the profile.

How to make it

Cook the pasta according to package directions. farfalle is what I used, but you could also use other short pasta like penne or rotini.

Add the olive oil, lemon juice, white wine vinegar, garlic, basil, salt and pepper to a mason jar and give it a good shake. I forgot to add my basil before I took this picture. oops!

Slice the prosciutto and red onion and either ball or cut the melon into bite sized pieces.

Add everything to a large salad bowl then toss together with the dressing.

Serve garnished with a bit of grated parmesan like I did if you also love adding a bit of parm to everything.

If you are looking for an easy and delicious main dish to serve this with check out our crispy baked chicken thighs!

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Watch the video: MELON AND PARMA HAM many summers ago. Appetisers. #LeoChef (May 2022).