Fontina Melon Salad

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

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  • Makes: 8 servings
  • Start to Finish: 25 mins
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Fontina Melon Salad
1 1/2
cups dried large bow-tie pasta (about 6 ounces)
cups cantaloupe and/or honeydew melon chunks
cup cubed fontina or Swiss cheese (4 ounces)
cup bottled poppy seed salad dressing
tablespoons snipped fresh mint
cups watercress, stems removed
Bottled poppy seed salad dressing
Cantaloupe slices (optional)
  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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