Go Back

Cantaloupe Caprese Pasta Salad w/ Toasted Fennel Vinaigrette

Juicy cantaloupe stands in for tomato in this refreshing, patio-friendly Cantaloupe Caprese Pasta Salad with Toasted Fennel Vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Course Salad
Servings 4

Ingredients
  

  • 2 cups dried orecchiette
  • ¼ cantaloupe
  • 2 mini cucumbers cut into ribbons
  • 200g (7oz) mini bocconcini drained
  • ¼ cup fresh basil leaves tightly packed
  • ¼ cup +1 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 tsp fennel seeds
  • 1 tsp crushed red pepper flakes
  • ⅓ cup red wine vinegar
  • ½ tsp salt

Instructions
 

  • 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.
Keyword cantaloupe, caprese salad, orecchiette, pasta salad