Twisted Melon Pasta Salad

• 8 oz gemelli or rotini pasta
• 1 cantaloupe melon
• 1 honeydew melon
• 1 cup Provolone cheese, cubed
• 1/2 cup celery, diced
• 1/2 cup sunflower seeds
• 1/4 cup fresh cilantro, chopped
• 1/2 cup light honey mustard salad dressing
• Salt and pepper to taste
• 2 cups green leaf lettuce, chopped

1. Cook pasta according to package directions; drain. Rinse with cold water, place in a large bowl and cover and chill in the refrigerator while the remaining ingredients are prepared.
2. Cut the melons in half, scoop out and discard the seeds. Carefully hollow out the melon flesh, leaving the shell intact. Set the shells aside. Chunk the melon into bite size pieces.
3. To the cooled pasta, add the melon, cheese, celery, sunflower seeds, and cilantro. Stir to combine. Add the dressing and toss to coat. Season to taste with salt and pepper. Add lettuce to the pasta mixture, stir to combine. Divide and serve immediately in the hollowed out melon shells. Garnish with extra cilantro.
4. If making ahead of time, prepare as above, omitting the lettuce. Cover and chill. Add lettuce and toss to coat just before serving.

gemelli, cantaloupe, honeydew melon, provolone cheese, celery, sunflower seeds, ubc, light honey, salt, green leaf lettuce

Taken from www.epicurious.com/recipes/member/views/twisted-melon-pasta-salad-1202587 (may not work)