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Grilled Melon Pasta Salad
- RECIPE MAKES: 2 servings
- PREP TIME: 10 minutes
- COOK TIME: 10 minutes
Method
Step 1
Bring a pan of salted water to the boil. Preheat a griddle pan.
Step 2
Cook the Mevalia Fusilli for 9 minutes, rinse and drain well.
Step 3
Lightly oil the melon slices and sear on the hot grill for 1-2 minutes each side until grill marks appear, place on a plate, cut into bite-sized pieces and allow to cool.
Step 4
In a large salad bowl, whisk the olive oil, vinegar, honey, salt, pepper, Mevalia LP Fusilli, melon, avocado, red cabbage, basil and toss to coat, serve immediately or chill for up to 2 days.
Recipe tips; if you are making the salad to last for a few days, add the avocado on the day of eating as it will discolour if prepared too soon.
Ingredients
- 80 g Mevalia Fusilli
- ½ Small Cantaloupe or Galia melon, peeled and cut into wedges
- 20 ml Extra virgin olive oil
- 2 tbsp White wine vinegar
- 1 tsp Honey
- ¼ tsp Salt
- ¼ Ground black pepper
- 1 Ripe avocado, cut into small pieces
- 100 g Red cabbage, thinly sliced
- Small bunch Fresh basil leaves, roughly chopped
Table
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