Grilled Cantaloupe and Prosciutto Pasta Salad

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

Grain:

Wheat [1]

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

Active time:

20 minutes

Yield:

6 servings

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

Diet:

Mediterranean Diet

Recipe tags:

Staff Favorites

Course:

Main dishes

Meal:

Dinner

Rating:

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.

Serving Size:

1/6 recipe