Melon and Crispy Country Ham Pasta Salad
Yields: 4-6 servings
  • 1¼ cups extra-virgin olive oil, divided
  • ¼ cup chopped green onion
  • ¼ cup raspberry Champagne vinegar
  • ¼ cup cane vinegar*
  • ¼ cup plus 2 tablespoons mustard,* divided
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons chopped fresh mint
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 16 ounces thinly sliced country ham
  • 4 slices cantaloupe, rind removed
  • 24 ounces orecchiette, cooked according to package directions
  • Garnish: chopped green onion, chopped fresh sage, chopped fresh tarragon, chopped fresh mint
  1. In a medium bowl, whisk together 1 cup oil, green onion, vinegars, ¼ cup mustard, sage, tarragon, mint, salt, and pepper. Set aside.
  2. 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.
  3. In a large bowl, whisk together remaining ¼ cup oil and remaining 2 tablespoons mustard. Add cantaloupe, tossing to coat.
  4. 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.
  5. 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.
*We used Steen's Cane Vinegar and Boar’s Head Delicatessen Style Mustard with White Wine & Horseradish.
Recipe by Taste of the South at