RCI-ND.002.0071.001
Melon Pasta Salad
Melon Pasta Salad from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- cheese-filled ravioli1 lbcooked and chilled
- very firm honeydew melon½ unitcut in ½-inch dice
- halved yellow pear tomatoes1 cup
- fresh mozzarella1 lbdiced
- 2 tbsp
- scallions4 unitthinly sliced
- 1 tsp
- 1 tsp
- 4 tbsp
- 3 tbsp
Method
1
Cook the cheese-filled ravioli according to package directions until tender, then drain and transfer to a large bowl. Let cool to room temperature, about 10 minutes.
2
While the ravioli cools, cut the honeydew melon in half and scoop out seeds, then cut the flesh into ½-inch dice and place in a separate bowl.
3
Halve the yellow pear tomatoes and slice the scallions into thin rings, keeping the white and green parts separate if desired.
4
Dice the fresh mozzarella into ½-inch cubes and add to the bowl with the cooled ravioli.
5
Whisk together the olive oil and balsamic vinegar in a small bowl, then season with salt and freshly ground black pepper.
6
Add the diced honeydew melon, halved yellow pear tomatoes, and sliced scallions to the ravioli and mozzarella.
7
Pour the balsamic vinaigrette over the salad and gently toss to combine, being careful not to break the ravioli or mozzarella.
8
Snip the fresh basil leaves directly over the salad and gently fold in to distribute evenly.
9
Let the salad rest for 10 minutes before serving to allow flavors to meld, then give it a gentle toss and adjust seasoning as needed.