Melon and Crispy Country Ham Pasta Salad

An update on the classic prosciutto and cantaloupe, this pasta salad is packed with fresh herb flavor and crispy ham.

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.