Put on a pot of water to cook the pasta. Preheat the grill.
Cook the pasta according to package instructions, then drain and rinse. Reserve.
Lightly oil the cantaloupe slices and place on the hot grill, let them sear for a minute before turning, you want nice grill marks. Once they are marked on both sides, put them on a plate and let cool. Slice into bite-sized pieces.
In a large bowl, whisk the olive oil, champagne vinegar, sugar or honey, salt and pepper. Add the pasta, melon, avocado, red cabbage and basil and toss to coat.
Serve immediately, or refrigerate for up to 24 hours. The avocado will discolor if you keep it too long.