Key is to make sure the cantaloupe is ripe! Find a ripe melon by slightly pressing your fingers against the cantaloupe skin in the store. It should “give” slightly (but not a lot). There may be a very light melon scent. If the cantaloupe isn’t quite ready, at home keep it in the fruit bowl (not the fridge) for a few days until ripened. This dish is a blend of smooth flavors, nothing jarring, and is cooling in warm weather. A good weekend lunch or weekday light dinner. Add bread and/or a protein for a heartier meal.
Shopping List
1 ripe cantaloupe*
1 c tender salad greens
5 oz dried bowtie/farfalle pasta
1/2 c good quality poppyseed dressing like Briannas (or other mild dressing, if you need to avoid poppyseeds)
1/4 lb or 4 oz plain havarti cheese
(Optional) Melon scooper utensil
How To
Prepare the pasta according to the package directions.
Rinse cooked pasta with cool water and drain.
Wash and halve the cantaloupe vertically.
With a spoon, scoop out the seeds and discard.
Use a melon scooper to make melon balls out of 1/2 the cantaloupe.
(Or slice the cantaloupe, remove the skin, and cut into small bite-sized chunks.)
Store the other half face down on a plate in the fridge.
Wash and tear up the greens into bite sized pieces.
Cube the cheese into small bite sized pieces.
In a bowl, combine melon balls, greens, cooked pasta, and cheese cubes.
Add the salad dressing and mix to combine.
Serve immediately or refrigerate, covered, until serving.
What the prepped ingredients look like:
