Cook the pasta. Bring a large pot of generously-salted water to a boil. Add the farfalle and cook until al dente. Drain and rinse with cold water until the pasta is cool. Set aside.

Make the vinaigrette. Whisk together the extra virgin olive oil and white balsamic vinegar until emulsified.

Toss the salad. Combine the cooked pasta, mozzarella pearls, torn prosciutto, baby arugula, cantaloupe melon balls, and honeydew melon balls in a large mixing bowl.

Dress and season. Drizzle evenly with the vinaigrette and toss gently until combined. Taste and season with additional salt and pepper if needed.

Garnish and chill. Cover and chill for an hour, or serve immediately. Garnish with julienned fresh basil, fresh mint, and a twist of freshly-cracked black pepper.

Serve and enjoy!