The feta and cantaloupe pasta salad is a summer dish with a very particular taste, a quick recipe that requires no cooking other than the pasta. This last-minute pasta salad combines two very different flavors: melon, with its sweetness and softness, and feta, with its decidedly salty and slightly acidic note, which balance each other perfectly and make this pasta salad tasty and special. The feta and cantaloupe pasta salad is completed with the addition of a little freshly ground pepper, which gives the recipe the right sprint, and with a few mint leaves, to enhance its freshness. If you don’t have cantaloupe available, of course, you can use regular melon and still get a delicious dish. The feta and cantaloupe pasta salad, in addition to being very good, is also a very colorful dish, perfect for the summer: put it in the lunch box and it will make your lunch break more cheerful!
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Ingredients for the feta and cantaloupe pasta salad
- Power 367,18 (Kcal)
- Carbohydrates 36,38 (g) of which sugars 7,40 (g)
- Proteins 11,28 (g)
- Fat 20,26 (g) of which saturated 6,79 (g)of which unsaturated 2,44 (g)
- Fibers 2,48 (g)
- Sodium 746,91 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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How to prepare feta and cantaloupe pasta salad
Puoi trovare la versione italiana di questa ricetta qui!
As I already said, preparing the feta and cantaloupe pasta salad is extremely easy and fast and you can prepare the various ingredients for the salad (which do not need to be cooked) in the time it takes to boil the pasta.
In a large pot, bring plenty of water to the boil, add a spoon full of salt and, as soon as it starts boiling again, add the pasta. Let it cook for the time indicated on the package, drain it very well and put it in a large salad bowl. Drizzle it immediately with a couple of tablespoons of extra virgin olive oil.
While the pasta is cooking, peel the cantaloupe melon, remove the seeds, cut it into slices and measure out about 12.3 oz (350 g – 2 cup approx). Cut it into fairly small cubes. Also cut the feta into cubes of the same size.
Put the cubes of feta and cantaloupe in the salad bowl with the pasta and season with another 2 tablespoons of oil, a pinch of pepper and a few mint leaves.
I suggest you don’t add more salt, the feta itself is salty enough. Let the pasta salad rest in the refrigerator for at least an hour.
You can serve the feta and cantaloupe pasta salad for a summer lunch, or take it for a lunch break to the office or to the beach in the cooler bag!
How to store
You can keep the pasta salad with feta and cantaloupe for a couple of days in the refrigerator.
Frequently Asked Questions (FAQ)
What can I use instead of Greek feta?
If you don’t like the taste of Greek feta, you can replace it with another cheese, such as mozzarella.
Varied doses for servings