Pasta Salad with Melon, Pancetta, and Ricotta Salata
By á-9244
Ingredients
- 2 oz thinly sliced pancetta (Italian bacon)
- 4 oz orecchiette (ear-shaped pasta)
- Kosher salt
- 3.5 TBSP extra-virgin olive oil
- 2.5 TBSP Champagne vinegar or white wine vinegar
- 2 cups 1 x1x1/4' pieces peeled melon (any variety)
- 1/3 cup coarsely chopped fresh mint, divided
- 1 TBSP thinly sliced scallion
- pinch of crushed red pepper flakes
- Freshly ground black pepper
- 1 oz ricotta salata (salted dry ricotta), shaved, or crumbled feta
Details
Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from bonappetit.com
Preparation
Step 1
Heat oven to 350°. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20–25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.) Let pancetta stand until cool enough to handle, then break into bite-size pieces.
Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.
Whisk oil and vinegar in a large bowl. Add half of pancetta, cooked pasta, melon, half of mint, scallion, and red pepper flakes. Toss to coat. Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata.
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