Prosciutto And Melon Pasta Salad

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8 ounces uncooked legume-based farfalle pasta (such as Barilla Plus)

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons white wine vinegar

1/4 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground red pepper

1 garlic clove, coarsely chopped

2 1/2 tablespoons extra-virgin olive oil

1 cup baby arugula

3/4 cup diced cantaloupe

1/4 cup thinly vertically sliced shallots

2 tablespoons torn mint leaves

2 ounces thinly sliced prosciutto, cut into 2-inch-long strips

1 ounce shaved Parmigiano-Reggiano cheese

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