Along with the free concert season comes picnic suppers. Here is one of our favorite recipes from our friends at Better Homes and Gardens.

1-1/2 cups large bow tie pasta (about 6 ozs)
2 cups cantaloups and/or honeydew melon chunks
1 cup cubed fontina or Swiss cheese (4 ozs)
1/3 cup bottled nonfat poppy seed salad dressing
1 to 2 Tablespoons snipped fresh mint
2 cups watercress, stems removed (optional)


  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. Combine salad dressing and mint; pour over pasta mixture, tossing gently to coat. Serve immediately or cover and chill up to 24 hours.
  3. If using watercress, stir into pasta mixture just before serving.

Note: Salad can be prepared, covered, and chilled up to 24 hours ahead of serving time.

Nutrition facts: Calories 319; Total Fat (g) 11; Saturated Fat (g) 6; Cholesterol (mg)73; Sodium (mg) 309; Carbohydrate (g) 41; Fiber (g) 1, Protein (g) 14, Vitamin A (DV%) 44; Vitamin C (DV%) 105; Calcium (DV%) 18; Iron (DV%) 15, Percent Daily Values are based on a 2,000 calorie diet