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.