Pasta Salad with Melon, Pancetta, and Ricotta Salata |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad. Ingredients:
2 ounces thinly sliced pancetta (italian bacon) |
4 ounces orecchiette (ear-shaped pasta) |
kosher salt |
3 1/2 tablespoons extra-virgin olive oil |
2 1/2 tablespoons champagne vinegar or white wine vinegar |
2 cups 1x1x1/4 pieces peeled melon (any variety) |
1/3 cup coarsely chopped fresh mint, divided |
3 tablespoons thinly sliced scallion |
pinch of crushed red pepper flakes |
freshly ground black pepper |
1 ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta |
Directions:
1. Heat oven to 350°F. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 2025 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.
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.
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.
4. Per serving: 320 calories, 20 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
|
|