Pasta Salad With Cantaloupe, Feta, and Dill

pasta-salad-cantaloupe-feta-dill
Photo by Levi Brown
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 390 calories
    • Fat 17 g (5 g saturated fat)
    • Cholesterol 25 mg
    • Sodium 600 mg
    • Protein 12 g
    • Carbohydrate 50 g
    • Sugar 7 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 18 mg

Combine cantaloupe, dill, olive oil, sherry vinegar, and salt and pepper. Let sit for 10 minutes.

Meanwhile, cook orecchiette according to the package directions. Rinse under cold water until cool and drain well.

Toss with the cantaloupe. Top with feta just before serving.

Ingredients

  1. Check 4 cups cubed cantaloupe (from ½ melon)
  2. Check ¼ cup chopped fresh dill
  3. Check 3 tablespoons olive oil
  4. Check 2 tablespoons sherry vinegar
  5. Check Kosher salt and pepper
  6. Check ½ pound orecchiette
  7. Check cup crumbled feta

Directions

  1. Combine cantaloupe, dill, olive oil, sherry vinegar, and salt and pepper. Let sit for 10 minutes.
  2. Meanwhile, cook orecchiette according to the package directions. Rinse under cold water until cool and drain well.
  3. Toss with the cantaloupe. Top with feta just before serving.