Cantaloupe & Pasta Bowl with Prosciutto

Lunch / Dinner

Cantaloupe & Pasta Bowl with Prosciutto

Power bowls are a great way to get your nutrition all in one place. Composed of proteins, grains, fruits, and vegetables, they’re a springboard for ideas, and a chance to let your imagination run wild. Give the timeless cantaloupe and prosciutto pairing a flavor (and face) lift with these creative melon bowls. This Cantaloupe & Pasta Bowl combines fruit and pasta in the most refreshing way. With its high concentration of beta-carotene, cantaloupe is an excellent source of vitamin A. And to offset the sweetness, prosciutto adds the perfect amount of salt.


2 servings

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Cook shells in a pot of boiling salted water according to package directions; drain and chill.

Whisk together vinegar, oil, lime juice, honey, and shallots for the vinaigrette; season with salt and pepper.

Halve cantaloupe lengthwise; discard seeds. Scoop out cantaloupe using a melon baller; reserve cantaloupe shells.

Toss cucumbers, prosciutto, mozzarella, basil, shells, and 2 cups cantaloupe with vinaigrette; divide between cantaloupe shells and top with pine nuts.

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