Pasta Salad With Melon Salsa

By ltrodrigu

Ingredients

• For the Pasta:
• 1/2 pound dried farfalle, fusilli or orecchiette
• Salt and freshly ground black pepper
• For the Sesame Vinaigrette:
• 3 tablespoons balsamic vinegar
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sesame oil
• 1 jalapeño pepper, seeded, deveined and finely minced
• Finely grated zest of 2 limes or lemons
• For the Salsa:
• Kernels from 2 large ears corn
• 1 cup each cubed and seeded watermelon, cantaloupe and honeydew
• 1 cup chopped red onion
• 1 cup coarsely chopped cilantro
• 1/4 cup capers, rinsed, drained and dried

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to directions on package until al dente. Drain, rinse with cool water and drain again. Set aside.

Make Sesame Vinaigrette:
Place all ingredients in a glass jar and shake until combined. Refrigerate until needed.

Make Salsa:
In a medium bowl, stir together all ingredients until well combined.

In a large bowl, toss together pasta, salsa and vinaigrette. Season with salt and pepper.