Cantaloupe Pasta Salad:
Life is a roller coaster ride! Some days you’re up, some days you’re down and all the loop de loops in between can make a girl dizzy! That’s exactly what my life has been like the last month or so…all I can do is breathe, workout and pray for the best outcome. You feel me? I’ve needed new inspirations for recipes and found this delicious 250 Calorie Pasta Salad recipe in Cooking Light magazine. Pasta, Cantaloupe, Prosciutto, Mint and Parmigiano-Reggiano Cheese brings all the flavors from Italy together in one dish! This pasta salad is light and refreshing without all the calories. Yummy, light and just in time for a quick and easy summertime pasta dish.
What are you cooking for Memorial Day weekend?
Remember to be thankful for our Freedom!
Ali in the Valley
Picture by: Ali
Recipe for Pasta Salad:
½ cup cubed fresh cantaloupe
2 tablespoons fresh mint leaves
2 ounces thinly sliced prosciutto
1.5 ounces shaved Parmigiano-Reggiano cheese
freshly ground black pepper
3 cups of cooked pasta
1 tbs of extra-virgin olive oil
Toss 3 cups of your favorite cooked or chilled pasta with tablespoon of olive oil, and then add cubed cantaloupe, mint leaves, prosciutto, shaved parmigiano-reggiano cheese and ground black pepper.