Prosciutto Melon Pasta Salad

Bahan-bahan (6 porsi)

• 12 ounces uncooked farfalle pasta
• 8 ounces mozzarella pearls
• 3 ounces prosciutto, torn into bite-sized pieces
• 2 ounces (about 2 handfuls) fresh baby arugula
• 1 small cantaloupe, scooped into melon balls
• 1 small honeydew, scooped into melon balls
• 1/2 cup loosely-packed julienned fresh basil leaves
• 1/2 cup loosely-packed julienned fresh mint leaves
• 1/4 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 medium garlic clove, minced
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon freshly-ground black pepper