Fontina and Melon Salad

• 2 12 cups dried bow tie pasta (about 6 oz.)
• 2 cups cantaloupe, chunks (and or or or honeydew chunks)
• 34 cup cubed fontina (3 oz.) or 34 cup swiss cheese (3 oz.)
• 13 cup poppy seed salad dressing
• 2 cups watercress, stems removed

1. Cook pasta according to package directions; drain.
2. Rinse with cold water.
3. Drain again.
4. In a large bowl, toss together pasta, melon, and cheese.
5. Pour dressing over pasta mixture, tossing gently to coat.
6. (If desired, cover the salad and chill in the refrigerator up to 24 hours.
7. ).
8. To serve, stir watercress into pasta mixture.

pasta, cantaloupe, swiss cheese, salad dressing

Taken from www.food.com/recipe/fontina-and-melon-salad-306636 (may not work)