Cook orecchiette according to package directions. Drain, rinse and set aside.
Cut cantaloupe into balls using a melon baller. Place them in a large bowl. Add the bocconcini, basil, cucumber and cooled orecchiette.
Heat 1 tablespoon of the olive oil in a small skillet over medium heat until shimmering. Add the garlic and sauté until fragrant. Add the fennel seeds and red pepper flakes to the skillet and sauté for 3 minutes. Remove from the heat.
Place fennel seed mixture in a small mixing bowl. Add the remaining olive oil, red wine vinegar, and salt. Whisk to combine. Pour the vinaigrette over the cantaloupe/orecchiette mixture. Toss to coat.C hill the salad for at least 30 minutes to let the flavors meld. Garnish the finished salad with fresh ground pepper.