PROSCIUTTO & MELON PASTA SALAD

INGREDIENTS

• 8 ounces farfalle pasta
• 1 1/2 Tbsp. fresh lemon juice
• 1 1/2 Tbsp. white wine vinegar
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/8  tsp. ground red pepper
• 1 garlic clove, coarsely chopped
• 2 1/2 Tbsp. extra-virgin olive oil
• 1 cup baby arugula
• 3/4 cup diced cantaloupe
• 1/4 cup thinly-sliced red onions (or shallots)
• 2 Tbsp. torn mint leaves (optional)
• 2 ounces thinly sliced prosciutto, cut into 2-inch-long strips
• 1 ounce shaved Parmagiano-Reggiano cheese

INSTRUCTIONS

1. Cook pasta in a large pot of generously-salted boiling water, according to package directions.  Drain; cool to room temperature.
2. To make the dressing, combine lemon juice and next 5 ingredients (through garlic) in a food processor; process to blend. With processor on, slowly pour olive oil through food chute; process for 15 seconds or until blended.  (You can also do this step in a bowl, just whisking the ingredients together while pouring in the olive oil.)
3. Combine cooled pasta, arugula, cantaloupe, red onions, mint, and prosciutto in a large bowl. Drizzle the dressing over salad just before serving, and toss gently to coat. Top salad with cheese.