Fontina, Mint and Cantaloupe Pasta Salad
Delicious, fresh, sweet, easy to make pasta salad.
Ingredients
- 1.5 cups packaged dried large bow tie pasta
- 2 cups cantaloupe chunks
- 1 cup fontina cheese, cubed
- 1/2 cup Poppy seed dressing I use Brianna's
- 2 tbsp fresh mint, chopped
Instructions
- Cook pasta according to directions. Drain, then rinse with cold water and drain again.
- In a large bowl toss together pasta, cantaloupe and cheese. Pour dressing over pasta mixture tossing gently to coat. Cover and chill in the refrigerator for up to 24 hours.
- When ready to serve if dry, toss in more dressing and add the chopped mint. (I find the mint turns brown if mixed with the salad before chilling it)
Notes
- Be sure the pasta has cooled before adding the cheese or the cheese will melt.
- I find it best to add the mint just before serving otherwise the mint turns dark in the refrigerator.
- I keep some poppy seed dressing aside and often add more when getting ready to serve. The pasta tends to soak up the dressing leaving the salad a bit dry.