This cold pasta salad is perfect for a day at the beach or a picnic in the park.
The salad can be refrigerated for a day before serving. Just leave off the prosciutto until last minute.
For the dressing: In a large bowl, whisk together the mustard, vinegar, extra-virgin olive oil and salt until emulsified. Add the basil, parsley, tarragon and Parmesan and stir to combine.
For the salad: Heat a medium skillet over medium heat. Add the olive oil and prosciutto and cook, stirring often with a wooden spoon, until the prosciutto is brown and crispy, about 6 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Let cool.
Heat a grill pan over high heat. Place the melon wedges in the pan and grill until nice grill marks appear and the melon is slightly caramelized, about 1 minute per side. Remove to a cutting board and chop into bite-size pieces.
Add the grilled melon, pasta and olives to the bowl with the dressing and toss well to coat. Sprinkle with the crispy prosciutto.