nutritional information


  • Calories: 780
  • Protein: 35 g
  • Total Fat: 46 g
  • Saturated Fat: 22 g
  • Carbohydrates: 54 g
  • Cholesterol: 135 mg
  • Sodium: 970 mg
  • Fiber: 5 g
  • Sugar: 17 g

Melon Pasta Salad


This salad may sound a little strange, but remember that the melon is a member of the cucumber family. A firm and not overly ripe honeydew will have a flavor similar to a cucumber, yet a flavor that is slightly sweeter and more interesting. When you buy a melon that just doesn’t ripen or you cut one that isn’t ripe—once cut, a melon won’t get sweeter—try this salad.
  • 1 lb. cheese-filled ravioli, cooked and chilled
  • ½ very firm honeydew melon, cut in ½-inch dice
  • 1 cup halved yellow pear tomatoes
  • 1 lb. fresh mozzarella, diced
  • 2 Tbs. snipped fresh basil leaves
  • 4 scallions, thinly sliced
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 4 Tbs. olive oil
  • 3 Tbs. balsamic vinegar
  1. Put ravioli, melon, tomatoes, mozzarella, basil and scallion slices in a bowl. Toss well to combine.
  2. Whisk together salt, pepper, oil and vinegar. Dress ravioli mixture, and toss gently. Chill until serving time.

Wine Suggestions
A fruity white such as a Viognier or Fum8E Blanc would be nice with this unconventional pasta dish. Both the Ferrari Carano Fume Blanc and the JC Cellars Viognier have spicy melon tones that would pair well with the salad.

June 2004

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