This simple melon, prosciutto and burrata tortellini pasta salad is bursting with summer flavors in the most elegant way.
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I always felt a little stupid about sharing a so-called “non-recipe” with no exact measurements, clear recipe instructions or rigid rules. This is the reason why there are so few salads on the site. But all things considered, they still make great inspiration for lazy days or when it’s too hot to cook. More importantly, I myself, love making them, and I believe you will too.
So here we go with this tortellini cheese pasta salad, dressed up with Cantaloupe ribbons, prosciutto, roasted cherry tomatoes and creamy burrata. Each bite provides different textures, with sweet and salty flavors all at once. Feel free to adapt the recipe as you go, depending on your daily inspiration.
Why you’ll love this tortellini pasta salad:
- It is packed with summer flavors
- Perfect when it’s too hot to cook
- Ready within minutes
What goes into melon, prosciutto and burrata tortellini pasta salad?
There are several components in this tortellini pasta salad with prosciutto, and they all play a key-role to the final result.
- First comes the cheese tortellini or other pasta of choice. These are the main component of the dish, making it satisfying.
- Then you have the prosciutto and melon ribbons with the balsamic glaze. They always work so well together. You can never go wrong with this classic combo.
- Now add the creamy burrata, a drizzle of olive oil, and the final touch-ups with the fresh basil and the chopped pistachios.
Recipe variations
While there are many possible variations around this recipe, I’ll keep it simple here. You can make this salad without the tortellini, to create light salad that you serve as an antipasti. Vegetarians will naturally skip the prosciutto altogether, and you can always replace the pistachios with some toasted pine nuts.
Other summer favorites:
- Cantaloupe Burrata Salad with Brioche Croutons
- Watermelon Salad with Feta and Mint
- Green Goddess Quinoa Salad
- Spring Pea Salad with Goat Cheese
- Honey-Roasted Apricots with Whipped Ricotta
Melon, Prosciutto and Burrata Tortellini Pasta Salad
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salads
This simple melon, prosciutto and burrata tortellini pasta salad is bursting with summer flavors in the most elegant way.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 pound (16 ounces / 450g) fresh cheese tortellini pasta
- ½ pound (8 ounces / 225g) cherry tomatoes
- Extra virgin olive oil
- 1 garlic clove, minced
- ¼ teaspoon oregano
- 8 slices prosciutto
- 1 cold cantaloupe, halved, seeded, and sliced into ribbons*
- 1 large ball (8 oz/225g) burrata cheese (or 4 individual portions)
- Balsamic glaze, for drizzling
- Salt and freshly ground pepper
- ¼ cup (40g) chopped pistachios
- Basil leaves
Instructions
- Cook the tortellini pasta according to package instructions. Drain, and drizzle with olive oil to prevent from sticking to each others.
- While pasta is cooking, roast the cherry tomatoes in a skillet together with a generous drizzle of olive oil and some garlic and oregano, stirring often, until they almost burst.
- Divide into each serving plate the tortellini pasta, roasted cherry tomatoes, 2 slices of prosciutto, melon ribbons and the torn burrata (or 4 individual small burrata balls). Drizzle with balsamic glaze, sprinkle with salt and freshly ground pepper, chopped pistachios and basil leaves. Add a final drizzle of olive oil, and serve immediately.
Notes
* Simply use a potato peeler to create melon ribbons.
Did you make this recipe?
Lastly, if you make this Melon, Prosciutto and Burrata Tortellini Pasta Salad, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
