Grilled Melon and Prosciutto Pasta Salad



In Italy, summertime is synonymous with the delightful pairing of prosciutto and melon, a favorite especially in the coastal cities where the breeze complements the sweet and salty flavors. Prosciutto's savory notes harmonize perfectly with the lush, juicy sweetness of cantaloupe, creating a refreshing and satisfying combination.

Taking this classic duo to new heights, this recipe by Giada De Laurentiis introduces grilled cantaloupe, which enhances the fruit's sweetness with a rich, caramelized flavor. Alongside, the prosciutto is crisped to perfection, adding a delectable crunch that contrasts beautifully with the soft, warm melon. Together, they form the heart of a fabulous pasta salad that promises not only to delight the palate but also to bring a visually stunning and uniquely flavorful dish to your summer table.

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for the dressing
Dijon mustard 1 tbsp
Champagne vinegar ¼ cup
Extra virgin olive oil ½ cup
Kosher salt ½ tsp
Fresh basil leaves ¼ cup - chopped
Italian parsley leaves 2 tbsp - chopped
Fresh tarragon 1 tbsp - chopped
Parmigiano Reggiano PDO cheese ½ cup - freshly grated
for the salad
Olive oil 2 tbsp
Prosciutto 4 oz - sliced, cut into thin strips
Cantaloupe ½ - rind removed, cut into wedges
Pasta 1 lb - cooked and cooled, such as Nodi Marini
Castelvetrano olives 1 cup - pitted, halved

How to prepare Grilled Melon and Prosciutto Pasta Salad

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