4 cups cubed cantaloupe
¼ cup chopped fresh dill
3 Tablespoons olive oil
1½ Tablespoons red wine vinegar
½ Tablespoon sherry
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ pound orecchiette or small shells pasta
⅓ cup crumbled Feta cheese
Combine cantaloupe, dill, olive oil, vinegar, sherry, salt, and pepper. Let sit for 10 minutes.
Meanwhile, cook pasta according to the package directions. Rinse under cold water until cool, and drain well. Toss with the cantaloupe.