What is better than a cool summer salad when it is 100 degrees outside??? I found this salad a few years ago in Cooking Light and have loved it ever since! The best part is that it is one of those salads that you can change out the ingredients for variety and different tastes! Enjoy!
Yield: 4 servings
8 oz uncooked farfalle pasta
1 1/2 tablespoons fresh lemon juice
1 1 /2 tablespoons white wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1 garlic clove, coarsely chopped
2 1/2 tablespoons extra-virgin olive oil
1 cup baby arugula
3/4 cup diced cantaloupe
1/4 cup thinly vertically sliced shallots
2 oz thinly sliced prosciutto, cut into 2-inch-long strips
1 oz shaved Parmigiano-Reggiano cheese
1. Cook pasta according to package directions, drain, cool to room temperature.
2. Combine lemon juice, and next 6 ingredients (through garlic) in a mixing bowl; whisk to mix.
3. While whisking, slowly pour in olive oil to mixture.
4. Combine cooled pasta, arugula, cantaloupe, shallots and prosciutto in a large bowl. Drizzle the dressing over salad just before serving and toss gently to coat. Top salad with cheese.
Feel free to improvise and substitue! I have changed out arugula for spinach, used whole wheat pasta, doubled everything to make this salad the main entree and added fat-free Italian dressing to add flavor!
Recipe from Cooking Light, August 2009