Home ยป Melon and Prosciutto Pasta Salad + Weekly Menu

Melon and Prosciutto Pasta Salad + Weekly Menu


We had a golf outing for work yesterday. As a volunteer and non-golfer, I supervised hole 16 with a co-worker. Had a hole-in-one been made, there was a great car to give away that was parked in the tee box, taunting the golfers. But, no hole-in-ones were made. In fact, there were some pretty terrible golfers. It made me want to give it a go. I mean, I couldn’t be THAT much worse than some of the novices out there. You have to start somewhere, right?

Yesterday, however, was a day to volunteer. And get sun burnt.


After the event, the volunteers stuck around to enjoy a cold beer and socialize some.

By the time I left the golf course and ran some errands, I had lost all motivation to workout. Between the sun and the beer and the week from you-know-where with very little sleep, a workout was the very last thing I wanted to do. Literally, the very last thing I wanted to do. But, by 8pm, I stumbled down to the workout room and pounded out 40 minutes on the elliptical. A very sweaty workout while catching up with one of my favorite shows, So You Think You Can Dance.

You never regret a workout, right? So true.


When I was through, Mr. Prevention wanted an update on what plans we had for dinner. At 9pm.

“Leftovers, dude.” I said.

I finished off a tiny bit of pulled pork, a tiny bit of crab & avocado salad, and a spoonful of this Melon and Prosciutto Pasta Salad. While the melon & prosciutto salad combination isn’t anything new, it was new to me. The lemon-olive oil dressing tied the flavors together beautifully and most importantly, it was a super quick meal that didn’t require the oven.



Melon and Prosciutto Pasta Salad

7 oz (2 cups dry) whole wheat penne pasta
1 1/2 Tbsp freshly squeezed lemon juice
2 Tbsp olive oil
1/8 tsp salt and black pepper
2 cups canteloupe, cubed
3 oz prosciutto, ripped into pieces
6 large basil leaves, chiffonade
2 oz Asiago, shaved


Bring 2 quarts of water to a rolling boil in a large pot. Once boiling, add the pasta, stir, and cook 12-14 minutes or until al dente. Drain the pasta and rinse under slightly cool water until pasta is room temperature.

Meanwhile, squeeze the lemon juice into a medium bowl. Drizzle in the olive oil while whisking continuously. Season with the salt and pepper.

Toss the pasta with the lemon-olive oil dressing and add remaining ingredients. Serve at room temperature or slightly chilled.

Yield: 4 entree servings (about 1 1/2 cups each)

Nutrition Information (per serving): 389 calories; 16.0 g. fat; 32 mg. cholesterol; 674 mg. sodium; 42.8 g. carbohydrate; 4.5 g. fiber; 19.5 g. protein; 10.3 g. sugar

Result: Sweet and salty with a hint of tang from the lemon juice and salty, rich bite of the Asiago. I love the balance of flavors and how fresh and summery the dish is for a quick weeknight meal. I wish the leftovers were as good as when it’s freshly made, but a squeeze of lemon juice and drizzle of olive oil would freshen it right up as leftovers. Enjoy!


Weekly Menu: June 16th – June 20th

Happy weekend! Our families are here this weekend for Father’s Day celebrations 🙂 Happy Father’s Day to all the dads out there!

Be well,


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  1. June 15, 2013 / 4:02 pm

    Hi Nicole! I was just wondering what could be a suitable replacement for cantaloupe in this recipe….honeydew?

    • Nicole, RD
      June 16, 2013 / 7:32 am

      Absolutely! Honeydew would work great!

  2. June 16, 2013 / 7:08 am

    I stumbled on your blog while surfing this morning and planning my week of meals. I love your recipes! What are your thoughts about the “Meatless Monday” movement. Your melon and prosciutto salad sounds great for tomorrow, but I’m trying not to have meat on Mondays and would need a nice salty protein substitute for the prosciutto. Thoughts?

    • Nicole, RD
      June 16, 2013 / 7:31 am

      Hi Karen! Love the Meatless Monday movement! I think seitan would be great on here. Maybe saute or bake to dry it out some? Just a thought. Prosciutto has to be hard to replicate vegetarian… but worth a shot! ๐Ÿ™‚

  3. June 16, 2013 / 7:13 am

    Oh the dreaded question, “What’s for dinner?!”. I get that every night. And my answer is almost always the same top 4 things, unless it’s my day off ๐Ÿ™‚
    Good for you for getting a workout in even tough it was the LAST thing you wanted to do!! And you’re right, we never regret a workout.
    Loved your tweet the other day ๐Ÿ™‚ We definitely plan on making it up there sooner or later. We keep talking about it!!! Our next trip is NYC, then we need to do a simple trip up north. It WILL happen!

  4. June 16, 2013 / 8:04 am

    That pasta salad looks delicious! Perfect for a quick dinner this summer or even to take for a pot luck type event. I definitely pinned this one. ๐Ÿ™‚

  5. June 16, 2013 / 4:47 pm

    At my parents place, the promise of watching movies while I workout on the elliptical is sometimes the only motivation I can find too! Since I can only watch about 45-60 minutes before my legs fall off, there’s more motivation to get back on the next day (or two later) to finish the film.

    Love the combination of prosciutto and melon! I haven’t worked with prosciutto before, mainly because the closest grocery store doesn’t carry it, but it’s something I want to play around with soon. Your dish looks delicious!

  6. Lizzie
    June 17, 2013 / 3:56 pm


  7. Melissa
    June 17, 2013 / 9:50 pm

    I made this for dinner tonight and I absolutely loved it! It was so easy and gourmet. Perfect summer meal!

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