Pasta Salad with Melon, Pancetta, and Ricotta Salata

Ingredients for Pasta Salad with Melon, Pancetta, and Ricotta Salata

• 60g thinly sliced pancetta (Italian bacon)

• 110g orecchiette (ear-shaped pasta)

• Kosher salt

• 50ml extra-virgin olive oil

• 40ml Champagne vinegar or white wine vinegar

• 475ml 1x1x1/4" pieces peeled melon (any variety)

• 1/3 cup coarsely chopped fresh mint, divided

• 3 tablespoons thinly sliced spring onion

• Pinch of crushed red pepper flakes

• Freshly ground black pepper

• 30g ricotta salata (salted dry ricotta), shaved, or crumbled feta

• Ingredient info: Look for ricotta salata at Italian markets and some supermarkets.

Heat oven to 177°C. 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, spring onion, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.