Pasta Salad with Melon, Pancetta, and Ricotta Salata - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Soa Davies
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
- Ingredient info: Look for ricotta salata at Italian markets and some supermarkets.
Instructions
- 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.
- 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.
- 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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