Pasta Jumble

This is summer in a bowl, a cool, casual pasta salad that pairs briny shrimp with sweet honeydew melon balls. The contrast sounds unexpected, but the cool, juicy melon against the savory shrimp and tangy vinaigrette is exactly what makes it so refreshing on a hot day.

It could hardly be simpler to throw together. Cook a garden vegetable pasta blend and the shrimp, then rinse both under cold water, which cools them fast and keeps the pasta from clumping. Tip everything into a bowl with the melon balls and a good vinaigrette, toss, and chill.

A spell in the fridge lets the flavors mingle and the whole thing turn cold and crisp. It travels well to picnics and potlucks, and it is just as happy as a light lunch or a side alongside grilled fish.

Kitchen Tips

• Rinse the pasta and shrimp under cold water right after cooking, both to stop the cooking and to keep the salad cold and the pasta loose.
• Chill the salad at least an hour so the vinaigrette soaks into the pasta and the flavors meld.
• Add the dressing a little at a time; pasta drinks it up, so refresh with a splash more before serving if needed.
• Use a melon baller for neat rounds, and drain the melon so excess juice doesn’t water down the dressing.

Variations

• Swap the honeydew for cantaloupe, watermelon, or a mix.
• Add cucumber, fresh mint, or crumbled feta for a Mediterranean spin.
• Use a poppy seed or citrus vinaigrette to play up the melon’s sweetness.