Pasta Salad with Melon, Pancetta, and Ricotta Salata

By LRay

Pasta Salad with Melon, Pancetta, and Ricotta Salata
Like the classic combination of melon and prosciutto? Then you’ll love this main-course pasta salad.

4 servings

active:

30 minutes

total:

30 minutes

Recipe by Soa Davies

Photograph by Romulo Yanes

August 2012

Ingredients

• 2 ounces thinly sliced pancetta (Italian bacon)
• 4 ounces orecchiette (ear-shaped pasta)
• Kosher salt
• 3 1/2 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons Champagne vinegar or white wine vinegar
• 2 cups 1x1x1/4" pieces peeled melon (any variety)
• 1/3 cup coarsely chopped fresh mint, divided
• 3 tablespoons thinly sliced scallion
• Pinch of crushed red pepper flakes
• Freshly ground black pepper
• 1 ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta

Preparation

Step 1

Preparation

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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Spring Pastas Slideshow.