Options:

Include nutrition information?

Pasta Salad With Melon, Pancetta, & Ricotta Salata

Created by breezermom on June 7, 2015

2 ounces pancetta (thinly sliced, may substitute bacon)
4 ounces dry orecchiette pasta (ear-shaped pasta)
Kosher salt
3 1/2 tablespoon olive oil (extra-virgin)
2 1/2 tablespoons vinegar (Champagne vinegar or white wine vinegar)
2 cups chopped melon (any variety...choose your favorite, cut into 1 x 1 x 1/4 inch pieces)

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.