Sunday, May 4, 2014

Cooking Light Pasta Salad with Mint, Melon & Prosciutto


I just discovered a wonderful little Italian shop in Littleton, CO that specializes in homemade raviolis and also has all the staples of a good Italian deli including fabulous prosciutto!  For my local readers, the shop is called The Rav House Homemade Gourmet.  On the day I visited the owner had just pulled out a batch of scratch made cinnamon rolls that he was taking to his fellow shop owners and he gave me one straight out of the oven.  Heavenly!  Ok, back to the recipe, in a Cooking Light magazine they had several mix and match pasta salad recipes and this one was perfect since I had just brought home the Italian prosciutto!

Source: Cooking Light

Ingredients:
3 cups of your favorite cooked, chilled pasta with a tablespoon of olive oil
½ cup cubed fresh cantaloupe
2 tablespoons fresh mint leaves
2 ounces thinly sliced prosciutto
1.5 ounces shaved Parmigiano-Reggiano cheese
freshly ground black pepper

Instructions:
Mix and enjoy.  So easy!

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