Liven up your next barbecue with a pasta salad that's equal parts surprising and satisfying. To vary the dish, add cooked shredded chicken or shrimp; substitute honeydew for cantaloupe; or use spaghetti noodles instead of soba.
In a small saucepan heat vegetable oil over medium-high heat. Reduce heat to medium; add garlic. Cook and stir about 2 minutes or until garlic is toasted. Set aside.
For dressing, in a food processor or blender combine cashew butter, soy sauce, lime juice, ginger, honey, 1 teaspoon sesame oil, and chili sauce. Cover and process or blend until smooth. If necessary, add the water, 1 tablespoon at a time, to make a dressing of pouring consistency.
Cook soba according to package directions; drain. Transfer to a large bowl. Drizzle with 1 teaspoon sesame oil; gently toss to coat. Add cantaloupe, cucumber, cilantro, and green onions. Pour dressing over soba mixture; gently toss to combine.
Top each serving with toasted garlic, cashews, and mint. Serve with lime wedges.