Melon and Feta Pasta Salad


By Dane Feldman

Photo by Dane Feldman.

In the spirit of Memorial Day (read: Memorial Day barbecues), I wanted to offer up a different kind of pasta salad than the ones we’re used to eating at summer barbecues. The dressing isn’t too far from the standard pasta salad dressings, but instead of boring vegetables I added melon, walnuts, and feta to the pasta.

What you’ll need:
1 1/2 cups tortellini
1/2 cup orzo
1 cup cantaloupe, cubed
1/2 cup feta
1/2 cup walnuts, crushed
Juice from 1 lemon
3/4 cup olive oil
1/2 cup sauvignon blanc
2 tsp balsamic vinegar
2 tbsp plain nonfat Greek yogurt
Black pepper

Boil the pasta in two separate pots, strain, and refrigerate for at least 2-3 hours.

While the pasta is boiling, combine the lemon juice, olive oil, wine, balsamic vinegar, and Greek yogurt in a bowl. Whisk with a fork and add black pepper to taste. Pour into a salad dressing bottle and refrigerate for at least 1 hour.

When the pasta is done sitting, put it in a serving bowl and top with the cantaloupe, feta, and walnuts. Pour over the dressing and serve.