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Chicken Cantaloupe Pasta Salad

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1 (16 ounce) package gemelli pasta
1 cup mayonnaise
1 cup raspberry yoguort
2 tablespoons lemon juice
2 cantaloupes
4 rotisserie chickens

Chicken Cantaloupe Pasta Salad

  • Serves 8
  • Easy

About This Recipe

It may be fall, but I have to give you this main dish salad recipe just because it’s so spectacular.

I love cantaloupe and always have. The fruit is so sweet and juicy, with the freshest taste. It pairs well with all other fruits too. But have you ever thought about pairing it with chicken?

This recipe for Chicken Cantaloupe Pasta Salad has always been one of my favorites. The sweet melon is perfect pair with tender chicken and pasta, in a smooth and creamy dressing. I could eat this salad all day every day.

Oh, and since there was a huge and deadly food poisoning outbreak linked to cantaloupes a few years ago, I now sanitize the fruit before I cut it. When you’re making a pasta salad it’s easy to do. Just remove the cooked pasta from the pot with a large strainer and leave the water behind. Immerse the cantaloupes into the hot water for 45 seconds to kill any bacteria on the surface. This doesn’t affect the texture or flavor of the fruit at all. Take the fruit out (carefully) and pat dry with paper towels, then cut it and remove the flesh.

You could use other types of melon in this salad too. Try honeydew, or casaba. And enjoy every sweet bite.



Bring a large pot of water to a boil. Add the pasta and cook until al dente.


Meanwhile, combine the mayonnaise, yogurt, and lemon juice in a large bowl and whisk to blend.


When the pasta is done, remove it from the water using a large strainer with a long handle. Add to the dressing and stir.


Turn off the heat under the pot of water. Carefully add the cantaloupes, one at a time, and let sit in the water for 45 seconds. Turn the cantaloupe occasionally with a strainer so all sides get the hot water treatment.


Remove the cantaloupes from the water and put on paper towels. Let cool while you remove the meat from the chicken and cube it.


Cut the cantaloupes in half, remove the seeds, and cube the flesh. Add the cantaloupe cubes and the chicken to the dressing with the pasta and stir.


Cover the salad and chill for 1-2 hours to blend flavors.



Linda is a home economist who has authored 43 books (42 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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