Pasta Salad With Melon, Pancetta, & Ricotta Salata
Recipe: #19466
June 07, 2015
Categories: Salads, Cantaloupe, Watermelon, Italian, Brunch, July 4th Labor Day, Potluck, Oven Bake, more
"This dish screams "Welcome to Summer" for me! Love the pancetta and melon combo. I like to throw in a bit of arugula for sharpness, but that is just something I enjoy."
Ingredients
Nutritional
- Serving Size: 1 (180 g)
- Calories 276
- Total Fat - 14.7 g
- Saturated Fat - 2.1 g
- Cholesterol - 2.2 mg
- Sodium - 13.9 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 3.8 g
- Sugars - 0.2 g
- Protein - 5.4 g
- Calcium - 48 mg
- Iron - 2 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 350 degrees. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20-25 minutes. Let pancetta stand until cool enough to handle, then break into bite size pieces.
Step 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.
Step 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.
Step 4
Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata.
Tips
No special items needed.