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Pasta Salad with Melon, Pancetta, and Ricotta Salata

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Introduction

Discover the delightful combination of melon’s sweetness with savory pancetta in this Pasta Salad with Melon, Pancetta, and Ricotta Salata. A perfect dish for summer gatherings or a refreshing lunchtime treat that promises to tantalize your taste buds.

Tips for This Recipe

To achieve the best texture and flavor, ensure all ingredients are fresh. Toss the salad just before serving to keep the melon chunks intact. For an enhanced taste experience, let the pasta absorb some of the dressing by letting it sit for a few minutes.

Why You Will Love This Recipe

This recipe is more than just food; it’s a celebration of fresh ingredients and bold flavors. The combination of melon, pancetta, and ricotta salata creates a unique taste profile that appeals to both meat lovers and vegetarians alike. It’s an inviting dish for anyone seeking something different yet delightful.

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

Advised Equipment

For this recipe, consider the following equipment:

  • CuisinePro Chef Knife Set (slicing and dicing)
  • OXO Good Grips Garlic Press (mincing garlic)
  • KitchenAid Stand Mixer with Bowl Attachments (mixing ingredients)
  • OXO Good Grips Vegetable Peeler (peeling melon)
  • Oxo Classic Hand Blender (pureeing or emulsifying dressings)
  • KitchenAid Stand Mixer with Whisk Attachments (whipping ricotta cheese)
  • AmazonBasics Flexible Measuring Cup Set (accurate ingredient measurement)
  • OXO Good Grips Serving Spoons and Forks Set (serving the salad)
  • Chef’s Essentials Multi-Purpose Cutting Board (preparing various ingredients)
  • KitchenAid ProLine Convection Toaster Oven (baking or preparing components separately)

History of the Recipe

The origins of this Pasta Salad with Melon, Pancetta, and Ricotta Salata can be traced back to Mediterranean culinary traditions. It embodies the essence of fresh produce harvested during summer months combined with artisanal cured meats. The interplay between sweet melon and salty ricotta salata has become a beloved feature in modern dining, offering an innovative twist on classic Italian cuisine.

Fun Facts About This Recipe

Did you know that the use of melon in pasta salads is not just for its taste but also for its natural ability to add moisture and texture? Melons are a hydrating addition, especially important during warmer seasons. Similarly, the inclusion of ricotta cheese provides a creamy contrast that elevates the dish from a simple cold pasta salad to an elegant ensemble. This recipe showcases how versatile ingredients can be when combined thoughtfully.

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Pasta Salad with Melon, Pancetta, and Ricotta Salata

Pasta Salad with Melon, Pancetta, and Ricotta Salata

amanda

Equipment

  • - CuisinePro Chef Knife Set: A high-quality chef knife set featuring various blade types and sizes for slicing, dicing, mincing, and more.

  • - OXO Good Grips Garlic Press: This garlic press helps you easily mince or crush garlic cloves without the hassle.

  • - KitchenAid Stand Mixer with Bowl Attachments: Ideal for mixing ingredients like melon chunks or whisking homemade dressings, offering versatility with its attachable bowls.

  • - OXO Good Grips Vegetable Peeler: Essential for peeling fruits like melon to easily remove the skin without wasting much of the flesh.

  • - Oxo Classic Hand Blender: Useful for blending or pureeing ingredients such as herbs and dressings, handy for making quick pesto or emulsifying vinaigrettes.

  • - KitchenAid Stand Mixer with Whisk Attachments: Perfect for whipping together ingredients like ricotta cheese to achieve the right texture and consistency.

  • - AmazonBasics Flexible Measuring Cup Set: A comprehensive set of measuring cups, from 1/4 cup to 64 oz, useful in accurately measuring out ingredients for any recipe.

  • - OXO Good Grips Serving Spoons and Forks Set: These tools are versatile for serving your salad onto plates or bowls after preparation without the need to wash additional utensils.

  • - Chef's Essentials Multi-Purpose Cutting Board: A durable and non-slip cutting board that can withstand chopping various ingredients, from vegetables to fruit like melon.

  • - KitchenAid ProLine Convection Toaster Oven: Versatile for preparing components separately or baking small items, providing an efficient alternative option.

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

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

Instructions

1

Instruction 1

Heat oven to 350°F. 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.
2

Instruction 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

Instruction 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.
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