Pasta salad with melon, pancetta, and ricotta salata
Enjoy a tantalizing mix of flavors in this pasta salad featuring juicy melon, crispy pancetta, and creamy ricotta salata. Ideal for a light and satisfying meal.
Ingredients:
- ounces thinly sliced pancetta (Italian bacon)
- ounces orecchiette (ear-shaped pasta)
- Kosher salt
- 1/2 tablespoons extra-virgin olive oil
- 1/2 tablespoons Champagne vinegar or white wine vinegar
- cups 1x1x1/4' pieces peeled melon (any variety)
- /3 cup coarsely chopped fresh mint, divided
- tablespoons thinly sliced scallion
- of crushed red pepper flakes
- Freshly ground black pepper
- ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta
Instructions:
- Preheat the oven to 350°F. Place pancetta in a single layer on a large baking sheet with rims. Bake until golden and crunchy, for about 20-25 minutes. (Alternatively, you can put the pancetta between layers of paper towels on a microwave-safe plate and microwave on high until golden and crunchy, approximately 5 minutes.) Let the pancetta cool down before breaking it into small pieces.
- While the pancetta is baking, cook the pasta in a medium-sized pot of boiling salted water until it is al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down. Drain well and set aside.
- In a large bowl, mix together the oil and vinegar. Add in half of the cooked pancetta, the pasta, melon, half of the mint, scallions, and red pepper flakes. Toss everything together until well coated. Season with salt and pepper according to your taste. Transfer the mixture to a serving dish and sprinkle the remaining pancetta and mint on top. Finally, garnish with shaved ricotta salata.
Summary:
- Calories: 1579 kcal
- Fat: 79 g
- Protein: 38 g
- Carbs: 190 g
- Potassium: 3825 mg
- Magnesium: 247 mg