Pasta Salad with European Cantaloupe, Mint & Feta

In the summer, I love to have a picknick with friends. Most of the time, we agree that everybody just brings a dish. However, it is always a new challenge to find a ‘new’ dish to take with me. Most of the time I end up taking the same thing with me. So, this time I challenged myself and it turned out delicious!

Hereby my vegetarian pasta salad recipe with refreshing mint, cantaloupe and sundried tomatoes 🙂

Pasta Salad with Melon, Mint & Sundried Tomatoes

Servings 4 servings
Prep Time 15 minutes
Cook Time 10 minutes


  • Cooking Pot


  • 120 gram Whole Wheat Pasta
  • 400 gram European Cantaloupe
  • 1 Cucumber
  • 10 Sundried Tomatoes
  • 150 gram Mixed Greens
  • 50 gram Fresh Mint
  • 1 Lemon
  • 150 gram Feta Cheese
  • 6 tbsp Pumpkin Seeds or another type of seeds



  • Bring some salted water to a boil. Once boiling, you can add the pasta. Cook the pasta following the package instructions.

Let's slice.

  • Cut the melon in half and remove the seeds by scooping them out with a spoon. Remove the outer skin and slice the melon in cubes.
  • Also slice the cucumber in cubes and the sundried tomatoes in slices.
  • For the dressing: Mix 10 tablespoons of oil (I used the oil from the sundried tomatoes jar) and juice of a lemon. Add some salt, pepper and some chopped mint leaves.


  • Divide the lettuce in the serving tray. Top with the melon, cucumber, cooled down pasta, a few pretty mint leaves and tomatoes. As cherry on the pie: sprinkle the sunflower seeds on top, and crumble the feta cheese on top of the salad.
  • If you want to take this salad to go, don't pour the dressing on the salad yet. Once you are going to serve the salad, you can pour the dressing on a salad. Last-minute is best!
Course: Dinner, Lunch
Cuisine: Dutch
Keyword: Picknick

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