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Strawberry, Melon and Parma Ham Salad with Risoni Pasta
A light pasta salad with a twist – the fruit adds a wonderful element of sweetness and freshness to this filling salad.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 40 mins |
- Cook Time : 10 mins
issue 58
Ingredients
1 C (250 ml / 200 g) pasta rice (risoni)
1 Tbsp (15 ml) red wine vinegar
salt and pepper
2 (75 g) celery stalks
a few ice cubes
2 Cs (500 ml / 400 g) melon, chopped
2 Cs (500 ml / 320 g) strawberries, sliced
12 (120 g) slices of Parma ham
handful of pea shoots or micro herbs
Method
Bring a saucepan of salted water up to the boil. Add the pasta rice and cook for 8-10 minutes until al dente. Drain and stir in the pesto and red wine vinegar. Season to taste and allow to cool.
Use a vegetable peeler to make celery ribbons. Place the ribbons in a bowl with cold water and add a few ice cubes. Allow to stand for 30 minutes. The celery will curl up and create celery spirals.
Once the pasta has cooled, toss in the melon and strawberries. Arrange the Parma ham on top and scatter the celery and the pea shoots or micro herbs over the salad. Add a sprinkling of black pepper.
TIP: Add a little crumbled cheese such as ricotta or feta, if preferred.
