Boil water and cook fusilli according to package instructions. Drain, rinse with cold water, and toss with 1 tbsp olive oil.

Prepare the Caprese by tossing cherry tomatoes, mozzarella balls, and torn basil leaves with 2 tbsp olive oil, salt, and pepper.

Slice the cantaloupe melon into thin wedges and wrap each wedge with a slice of cured beef.

Arrange the cooked pasta salad, Caprese mixture, and beef-wrapped melon onto a large serving platter.

Garnish with lemon wedges and serve chilled or at room temperature.