- Use 1 tablespoon of the olive oil to brush both sides of the cantaloupe slices, then grill on an outdoor grill or grill pan until grill marks appear (about 2-3 minutes on each side).
- Once cool, cut grilled cantaloupe into bite-sized pieces, discarding the peel.
- Cook pasta according to package directions.
- While the pasta is cooking, whisk together the remaining 3 tablespoons olive oil with the lemon juice, the Dijon, the salt, and the pepper in a small bowl.
- In a large bowl, toss the cooked, drained pasta with the lemon Dijon dressing, then add the chickpeas, prosciutto, mozzarella, grilled cantaloupe, and basil, and toss until well combined.
Banner Image:
GrilledCantaloupeProsciuttoPastaSalad_KT.jpg
Ingredients:
4 tablespoons olive oil, divided
½ cantaloupe, seeds removed, cut into ½ inch thick slices
1 pound whole grain pasta (such as penne or farfalle)
2 tablespoons lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
1 can chickpeas, rinsed and drained
3 ounces thinly sliced prosciutto, torn into small pieces
4 ounces fresh mozzarella, cut into bite-sized pieces
1 cup chopped fresh basil
Nutrition:
Calories: 510, Total Fat: 18g, Saturated Fat: 5g, Sodium: 650mg, Carbohydrate: 69g, Fiber: 11g, Sugar: 7g (Added Sugar: 0g), Protein: 22g
Author:
An Oldways recipe, courtesy of Kelly Toups
Description:
Prosciutto wrapped cantaloupe slices are a popular dish in Italy. We grill the cantaloupe to concentrate the flavor, then toss the ingredients into a whole grain pasta salad, using chickpeas, mozzarella, basil, and a lemon Dijon dressing to round out the dish.