Fontina Cheese & Melon Salad

• 1 12 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
• 13 cup bottled nonfat poppy seed salad dressing
• 1 -2 tablespoon snipped of fresh mint
• 2 cups watercress, stems removed

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

pasta, honeydew melon, swiss cheese, bottled nonfat, mint

Taken from www.food.com/recipe/fontina-cheese-melon-salad-172014 (may not work)