Fontina Melon Salad
Make this pasta salad and keep refrigerated up to 24 hours before serving.
Ingredients
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1-1/2 cups dried large bow-tie pasta (about 6 ounces)
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2 cups cantaloupe and/or honeydew melon chunks
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1 cup cubed fontina or Swiss cheese (4 ounces)
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1/3 cup bottled poppy seed salad dressing
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1 to 2 tablespoons snipped fresh mint
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2 cups watercress, stems removed
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Bottled poppy seed salad dressing
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Cantaloupe slices (optional)
Directions
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 information
Calories 319, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 73 mg, Sodium 309 mg, Carbohydrate 41 g, Fiber 1 g, Protein 14 g. Daily Values: Vitamin A 44%, Vitamin C 105%, Calcium 18%, Iron 15%. Exchanges: Vegetable .5, Fruit .5, Starch 2, Medium-Fat Meat 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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