1-Cook the pasta: Bring a large pot of generously-salted boiling water to a boil. Add the farfalle pasta and cook until al dente according to package directions, typically about 8-10 minutes. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.

2-Prepare the melons: While the pasta is cooking, prepare your melons. Cut the cantaloupe and honeydew in half, remove the seeds, and then peel. You can either use a melon baller to create uniform spheres or dice the flesh into bite-sized pieces. Both melons offer different flavor profiles that complement each other perfectly.

3-Prepare the prosciutto: Take your prosciutto and gently tear it into bite-sized pieces. It’s important not to cut it with a knife as tearing creates more natural edges and helps prevent the pieces from clumping together.

4-Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, white balsamic vinegar, Dijon mustard, minced garlic clove, fine sea salt, and freshly-ground black pepper until well combined and emulsified.

5-Combine in a large bowl: In a large mixing bowl, combine the cooled farfalle pasta, mozzarella pearls, torn prosciutto pieces, baby arugula, and prepared cantaloupe and honeydew.

6-Add the dressing: Drizzle the prepared vinaigrette over the salad ingredients. Use salad tongs or large spoons to gently toss everything together until well coated. Be careful not to break up the mozzarella pearls or damage the melon pieces.

7-Chill before serving: Cover the salad and transfer to the refrigerator to chill for at least one hour before serving. This allows the flavors to meld together beautifully. Alternatively, you can serve it immediately if you’re short on time.

8-Final garnish: Just before serving, add the julienned fresh basil and mint leaves, giving the salad one final gentle toss. Sprinkle with additional freshly-cracked black pepper for garnish and extra flavor.