Savor the taste of those final summer evenings with this melon and prosciutto pasta salad! A dish that's light, refreshing, and perfect for bidding farewell to the summer season. 🍈☀️🍝 Ingredients (serves 4-6): 340g Barilla Gemelli 3 tbsp extra virgin olive oil 80g prosciutto 2 tbsp balsamic vinegar Sea salt and freshly ground black pepper ½ cantaloupe melon, turned into small pieces/balls 200g mozzarella pearls/boccocini 60g toasted pine nuts 1 small handful rocket 1 small handful basil leaves Method: 1. Preheat the oven to 200C (fan 180C, gas mark 6). 2. Put the peppers and tomatoes onto a tray, drizzle with half the olive oil, season with salt and black pepper and toss together. 3. Roast in the oven for 15 minutes until slightly charred and tender. 4. Pour any juices from the roasted vegetables into a bowl. 5. Add the drained tuna oil, remaining extra virgin olive oil and vinegar. 6. Season with salt and black pepper and whisk until combined. 7. Bring a pot of salt...