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
An Oldways recipe, courtesy of Kelly Toups
Links
[1] https://oldwayspt.org/grain/wheat