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Grilled Cantaloupe Pasta

Grilled Cantaloupe Pasta Salad

Grill your cantaloupe to make it sweeter, and it melts in your mouth in this pasta salad. Creamy avocado and a tangy champagne vinaigrette complete a refreshing summertime meal.
Course Main Course
Author Robin Asbell


  • 1/2 medium cantaloupe sliced in thin wedges and peeled
  • canola oil for grilling
  • 8 ounces cavatappi or other curly pasta
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • 1 teaspoon sugar or honey
  • 1/2 teaspoon salt
  • 1 medium avocado diced in the shell
  • 1/2 cup finely sliced red cabbage
  • 1/2 cup fresh basil slivered


  • 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.