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Pasta Salad With Melon Salsa


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Rate this recipe 4.2/5 (6 Votes)


  • 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


Servings 4
Adapted from


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.

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