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.
Ingredients
Scale
- 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.
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