Go Back
–+ servings
Pasta Salad in 2 plates

Grilled Melon Pasta Salad with Crudo & Gorgonzola

A great summer pasta salad that brings together a symphony of tastes in the mellow sweetness of the grilled melon, the saltiness of the ham and the pungent creaminess of the zola cheese, with a touch of peppery arugula, a lemon-garlicky dressing and some crunchy pistachio bites.
Print Recipe Pin Recipe
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Keyword: Crudo Ham, Gorgonzola, Grilled Melon, Pasta Salad
Difficulty: Beginner
Servings: 5
Calories: 615kcal

Ingredients

For the Pasta Salad

  • 6 cup pasta fusilli, uncooked
  • 2 cup Parma ham
  • 1 cup gorgonzola cheese dolce variety
  • 2 cup cantaloupe grilled
  • 1 tsp olive oil extra virgin
  • 2 tbsp pistacchios chopped

For the dressing

  • 4 tbsp olive oil extra virgin
  • 2 tbsp lemon juice
  • 2 tbsp fresh coriander chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 2 tsp black pepper crushed
US Customary - Metric

Instructions

For the Pasta Salad

  • First, heat a pot of water to cook the pasta and add salt. ( see notes)
  • Heat a grilling pan and, when hot, grill the melon on both sides until it has the nice grilling marks ( see notes).
  • Once the melon slices are grilled, chop them into medium sized pieces.
  • Cut the cheese in small cubes and place in the refrigerator, until you will need it ( see notes).
  • Cut the Parma ham in smaller pieces.
  • When the water begins to boil, add the pasta and cook it according to the instructions on the package until it is al dente (to the tooth). Drain the pasta and rinse it with cold water to cool it down and add some EVOO to ensure it does not stick.

For the dressing

  • Whisk together all the ingredients

Assembling

  • Place the pasta in a serving bowl, add all the ingredients, the dressing and toss it until combined. Serve it ( see notes).

Notes

This is one of my tips – you always have to add salt to the pasta water, or otherwise, your entire dish will be tasteless.
Your slices of melon should be around ½ inch in thickness. Do not make them too thin, as they will not keep their shape and they will melt while grilling.
It is important to keep the cheese cold, in fact the Gorgonzola is creamy and at room temperature will not keep its consistency for too long, so if you want a nice presentation, I recommend storing it in the refrigerator until you need it.
The recipe will serve 5 people as a main dish, if you want to serve it as a side dish or salad at your next summer gathering, it will be good for 12 people.
Serve it at room temperature, it is always better as you will be able to taste all the different flavors.
 
 

Nutrition

Calories: 615kcal | Carbohydrates: 54g | Protein: 36g | Fat: 30g | Sodium: 2131mg | Potassium: 433mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2363IU | Vitamin C: 26mg | Calcium: 150mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!