24 ounces orecchiette, cooked according to package directions
Garnish: chopped green onion, chopped fresh sage, chopped fresh tarragon, chopped fresh mint
Instructions
In a medium bowl, whisk together 1 cup oil, green onion, vinegars, ¼ cup mustard, sage, tarragon, mint, salt, and pepper. Set aside.
In a large sauté pan, cook ham over medium-high heat until crisp. Let drain on paper towels. Using a sharp knife, cut ham into thin strips. Set aside.
In a large bowl, whisk together remaining ¼ cup oil and remaining 2 tablespoons mustard. Add cantaloupe, tossing to coat.
Heat a cast-iron grill pan over medium-high heat. Add cantaloupe; cook until charred, 4 to 6 minutes per side. Let cool slightly. Cut into 1-inch cubes and reserve 4 cups.
In a large bowl, stir together cooked pasta, ham, cantaloupe, and vinaigrette. Garnish with green onion, sage, tarragon, and mint, if desired. Serve at room temperature.
Notes
*We used Steen's Cane Vinegar and Boar’s Head Delicatessen Style Mustard with White Wine & Horseradish.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/?p=24426