Pasta Salad with Melon, Pancetta, and Ricotta Salata
A refreshing and unique pasta salad that combines the saltiness of pancetta and ricotta salata with sweet melon and fresh mint. This elegant dish features orecchiette pasta tossed with crispy pancetta, juicy melon pieces, and aromatic herbs in a light olive oil and champagne vinegar dressing.
Ingredients
- •2 ounces thinly sliced pancetta (Italian bacon)
- •4 ounces orecchiette (ear-shaped pasta)
- •1 teaspoon Kosher salt
- •3½ tablespoons extra-virgin olive oil
- •2½ tablespoons Champagne vinegar or white wine vinegar
- •2 cups peeled melon
- •⅓ cup coarsely chopped fresh mint
- •3 tablespoons thinly sliced scallion
- •1 pinch crushed red pepper flakes
- •1 pinch Freshly ground black pepper
- •1 ounce ricotta salata
- •Ingredient info
Cooking Instructions
- 1.
Heat oven to 350°F. 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.
25 min
- 2.
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.
12 min
- 3.
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.
10 min
