Thursday, June 19, 2008


Melon pasta salad (recipe in the comments)
Arugula salad with balsamic dressing

Hot tea
Oatmeal raisin cookies
This is a flier of a recipe. I saw it and thought the concept was pretty good - a use for very firm and not very sweet honey dew. Melons are from the same plant family as cucumbers and so have a similar flavor, especially when not very ripe. We were both very impressed with this and it makes a great addition to the pasta salad arsenal. It's truly different than any pasta salad we've made or even had before. I think next time we will try cutting the mozzarella and adding even more vegetables to make it truly a one dish meal. The original recipe is the one I've posted. Stay tuned for an updated version.

Prep Notes
Difficulty: Easy
Chopping: Honey dew, tomatoes, mozzarella, basil, scallions
Time: 30 minutes
Make ahead: As this chills, it's great to make ahead. We did it last minute though and it was fine not thoroughly chilled.

J: "Woah. This is way good."
M: "Savory."

1 comment:

J said...

Melon Pasta Salad – Whole Foods Market Circular (minor modifications by M & J)
Serves 6

1 lb cheese filled ravioli, cooked and chilled
½ honey dew melon, peeled and cut into a ½” dice
2 cups halved grape tomatoes
½ lb fresh mozzarella, diced
¼ cup chopped fresh basil
4 scallions, thinly sliced
3 T olive oil
¼ cup balsamic vinegar
1 t salt
1t pepper

Toss ravioli, melon, tomatoes, mozzarella, basil, and scallions together in a serving bowl . Combine remaining ingredients in a small jar and shake well. Toss with pasta mixture to coat. Chill until serving.