Pasta Salad with Melon, Pancetta, and Ricotta Salata

Like the classic combination of melon and prosciutto? Then you’ll love this main-course pasta salad.

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Pasta Salad with Melon, Pancetta, and Ricotta Salata
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
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1359 calories
119 g
77 g
77 g
43 g
17 g
655 g
1562 g
29 g
0 g
55 g
Nutrition Facts
Serving Size
655g
Servings
4
Amount Per Serving
Calories 1359
Calories from Fat 686
% Daily Value *
Total Fat 77g
119%
Saturated Fat 17g
86%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 46g
Cholesterol 77mg
26%
Sodium 1562mg
65%
Total Carbohydrates 119g
40%
Dietary Fiber 10g
39%
Sugars 29g
Protein 43g
Vitamin A
249%
Vitamin C
208%
Calcium
21%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. 2 ounces thinly sliced pancetta (Italian bacon)
  2. 4 ounces orecchiette (ear-shaped pasta)
  3. Kosher salt
  4. 3 1/2 tablespoons extra-virgin olive oil
  5. 2 1/2 tablespoons Champagne vinegar or white wine vinegar
  6. 2 cups 1x1x1/4" pieces peeled melon (any variety)
  7. 1/3 cup coarsely chopped fresh mint, divided
  8. 3 tablespoons thinly sliced scallion
  9. Pinch of crushed red pepper flakes
  10. Freshly ground black pepper
  11. 1 ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta
What you do
  1. Heat oven to 350°F.
  2. Arrange pancetta in a single layer on a large rimmed baking sheet.
  3. 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.)
  4. Let pancetta stand until cool enough to handle, then break into bite-size pieces.
  5. Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool.
  6. Drain and set aside.
  7. Whisk oil and vinegar in a large bowl.
  8. Add half of pancetta, cooked pasta, melon, half of mint, scallion, and red pepper flakes.
  9. Toss to coat.
  10. Season to taste with salt and pepper.
  11. Transfer to a serving dish and sprinkle remaining pancetta and mint over.
  12. Garnish with shaved ricotta salata.
Tips & tricks
  1. Look for ricotta salata at Italian markets and some supermarkets.
Adapted from Epicurious
Beta Nutrition
calories
1359
fat
77g
protein
43g
carbs
119g
Full Info.
Adapted from Epicurious
Jessy + Melissa https://www.jessyandmelissa.com/