Cold Pasta with Prosciutto and Melon

Cold pasta with prosciutto and melon is a fresh and tempting summer dish, an unusual but tasty variant that combines the sweetness of melon with the saltiness of ham in a cold preparation ideal for the hot months. Here is the recipe:

Ingredients

• 350 g of short pasta (such as fusilli or farfalle)
• 1 medium ripe melon
• 150 g of thinly sliced prosciutto
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• Fresh mint leaves for garnish (optional)
• Toasted sesame seeds (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package until it is al dente. Drain and rinse under cold running water to stop the cooking. Allow it to cool completely.
2. In the meantime, cut the melon in half, remove the seeds and, using an ice cream scoop or a knife, make melon balls, or cut it into cubes if you prefer. Make sure to remove the peel.
3. Cut the prosciutto into strips or pieces, according to your preference.
4. In a large bowl, combine the cooled pasta, melon balls or cubes, and prosciutto.
5. Season everything with extra virgin olive oil, a pinch of salt, and a grind of black pepper. Gently mix to blend the ingredients.
6. Let the pasta rest in the refrigerator for at least 30 minutes before serving. This will allow the flavors to come together better.
7. When ready to serve, garnish with fresh mint leaves and, if you like, a sprinkle of toasted sesame seeds for a crunchy touch.

A curiosity: although the pairing of ham and melon is a classic Italian appetizer, the idea of combining it with pasta is more recent and arises from the desire to experiment with cold and light dishes in summer kitchens. It’s a dish that surprises with the harmony of contrasting flavors and the balance between sweet and salty.