Fontina Melon Salad

Make this pasta salad and keep refrigerated up to 24 hours before serving.

Fontina Melon Salad Enlarge Image
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2 users rated this recipe an average rating of 1.5
Makes:
8 servings
Start to Finish:
25 mins
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Fontina Melon Salad

Ingredients
1 1/2
cups dried large bow-tie pasta (about 6 ounces)
2
cups cantaloupe and/or honeydew melon chunks
1
cup cubed fontina or Swiss cheese (4 ounces)
1/3
cup bottled poppy seed salad dressing
1
tablespoons snipped fresh mint
2
cups watercress, stems removed
 
Bottled poppy seed salad dressing
 
Cantaloupe slices (optional)

Directions

  1. Cook pasta according to package directions. Drain in colander; rinse with cold water. Drain.
  2. Toss together pasta, cantaloupe, and cheese in a large bowl. Combine the 1/3 cup salad dressing and mint; pour over pasta mixture, tossing gently to coat. Cover and chill for 2 to 24 hours.
  3. To serve, stir watercress into pasta mixture. Add a bit more dressing, if needed, to moisten the salad. If desired, garnish with cantaloupe slices. Makes 8 servings.

Nutrition Facts

(Fontina Melon Salad)
    Per serving:
  • 319 kcal cal.,
  • 11 g fat
  • (6 g sat. fat,
  • 73 mg chol.,
  • 309 mg sodium,
  • 41 g carb.,
  • 1 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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