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Cantaloupe, Prosciutto and Marjoram Pasta Salad

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Cantaloupe, Prosciutto and Marjoram Pasta Salad
  • Prep 20 min
  • Total 20 min
  • Servings 10
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A refreshing pasta salad that combines the classic pairing of prosciutto and melon with the floral marjoram.
by: The Food in My Beard
Updated Nov 2, 2014

Ingredients

  • 1 pound gemelli pasta
  • 1 cantaloupe
  • 1 tablespoon chopped fresh marjoram
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 pound prosciutto

Steps

  • 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.

Nutrition Information

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!
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