Fontina Cheese & Melon Salad

Use bottled poppy seed dressing to put this together in a flash. This can be made the day before serving also.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  large bow tie pasta (about 6 ounces)
• 2  cups cantaloupes or 2  cups honeydew melon, chunked
• 1  cup fontina or 1  cup swiss cheese, cubed
• 1⁄3 cup  bottled  nonfat poppy seed salad dressing
• 1 -2  tablespoon  snipped of fresh mint
• 2  cups watercress, stems removed

Directions

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. In a large bowl toss together pasta, cantaloupe, and cheese.
3. Combine salad dressing and mint; pour over pasta mixture, tossing gently to coat.
4. Serve immediately or cover and chill up to 24 hours.
5. To serve, stir watercress into pasta mixture.
6. If desired, serve salad in melon shells.