The sweet taste of the cantaloupe pairs great with the salt from the prosciutto! This recipe is unbelievably simple, yet SO good! There is nothing like the taste of a fresh salad on a summer day! Get Giada’s recipe below!
INGREDIENTS
For The Dressing:
- 1 tablespoon Dijon mustard
- 1/4 cup champagne vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped Italian parsley
- 1 tablespoon chopped fresh tarragon
- 1/2 cup freshly grated Parmesan
For The Salad:
- 2 tablespoons olive oil
- 4 ounces sliced prosciutto cut into thin strips
- 1/2 cantaloupe rind removed, cut into wedges
- 1 pound pasta, cooked and cooled, such as Nodi Marini
- 1 cup pitted Castelvetrano olives halved
Sources:
- Main Image: Food Network
- Recipe: Giadzy
