Grilled Cantaloupe and Prosciutto Pasta Salad

Instructions

1. 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).
2. Once cool, cut grilled cantaloupe into bite-sized pieces, discarding the peel.
3. Cook pasta according to package directions.
4. 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.
5. 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.