📖 Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Be careful not to overcook, it really does make a difference! Drain the pasta and rinse it with cold water to stop the cooking process. I always give it a good shake to get rid of as much water as possible.
2. Prepare the cantaloupe: Cut the cantaloupe in half, remove the seeds, and scoop out the flesh using a melon baller or cut it into small cubes. We're aiming for bite-sized pieces here, folks.
3. Prepare the prosciutto: Slice the prosciutto into thin strips. If you're feeling fancy, you can lightly crisp the prosciutto in a dry skillet over medium heat for a few minutes. But honestly, who has time for that? I usually just throw it in as is.
4. Make the balsamic vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper. Taste and adjust the seasonings as needed. You want a good balance of sweet and tangy. If it's too acidic, add a touch more honey; if it's too sweet, add a splash of balsamic vinegar. Some people even throw in some basil.
5. Assemble the salad: In a large bowl, combine the cooked pasta, cantaloupe, and prosciutto. Pour the balsamic vinaigrette over the salad and toss gently to coat everything evenly. Be careful not to over-mix or you'll break up the cantaloupe, and nobody wants that.
6. Chill and serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This is important; don't skip this step! Before serving, give it another gentle toss and garnish with fresh basil leaves, if desired. (And you DO desire it, trust me). I also think some pecorino romano can do wonders!
7. Enjoy: Serve chilled and enjoy this taste of summer! It's fantastic on its own or as a side dish with grilled chicken or fish. I've also been known to eat it straight from the bowl while standing in front of the refrigerator...don't judge.