- 4 cups cubed cantaloupe (from ½ melon)
- ¼ cup chopped fresh dill
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- Kosher salt and pepper
- ½ pound orecchiette
- ⅓ cup crumbled feta
- 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.