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Recipes
Shopping list
Ingredients
- 1 (8.5 oz) pouch cooked rotini pasta
- 1 lb cantaloupe
- 1 ripe Hass avocado
- ⅓ cup lemon vinaigrette
- ½ teaspoon kosher salt
- 0.5 oz fresh basil
- 8 oz fresh mozzarella cheese pearls
Steps
- Cook pasta following package microwave instructions, then chill 5 minutes.
- Peel cantaloupe and cut into small cubes (3 cups). Halve avocado, discard pit, and cut flesh into small cubes. Combine cantaloupe and avocado cubes, vinaigrette, and salt in large bowl; stir gently to coat.
- Chop basil leaves coarsely (⅓ cup). Stir pasta and mozzarella into cantaloupe mixture, then sprinkle with basil. Chill until ready to serve.
Other Preparation Methods
- Grill: Preheat grill (or grill pan) on medium. Cut 1 lb cantaloupe into 1-inch-thick slices, season with 2 teaspoons chili-lime seasoning, and coat with spray. Grill 1–2 minutes on each side until grill-marked.
- Sherbet: Place 2 cups cantaloupe chunks in blender; blend until smooth (about 1 cup). Beat 3 cups heavy cream and 1 (14 oz) can sweetened condensed milk with electric mixer on HIGH until stiff peaks form. Pour in cantaloupe mixture slowly while continuing to beat on HIGH. Freeze 6 hours or until firm.
Amount per ⅙ recipe serving: Calories 270, Total Fat 16g, Sat Fat 6g, Trans Fat 0g, Chol 25mg, Sodium 390mg, Total Carb 20g, Fiber 1g, Sugars 7g, Protein 10g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%