Pasta Salad With Melon Pancetta And Ricotta Salata Food

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PASTA SALAD WITH MELON, PANCETTA, AND RICOTTA SALATA



Pasta Salad with Melon, Pancetta, and Ricotta Salata image

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

Provided by Soa Davies

Categories     Salad     Cheese     Pasta     Side     Bake     Kid-Friendly     Quick & Easy     Dinner     Lunch     Ricotta     Melon     Mint     Ham     Summer     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

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.

Steps:

  • 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.

PASTA SALAD WITH RICOTTA SALATA AND BROCCOLINI



Pasta Salad with Ricotta Salata and Broccolini image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 bundles broccolini
1/2 pound cavatappi (twists) pasta, cooked to al dente
1 shallot, chopped
3 cloves garlic, chopped
1/3 cup extra-virgin olive oil, a couple of glugs
1/3 to 1/2 pound wedge ricotta salata
6 sprigs fresh thyme, about 2 tablespoons of leaves stripped from stems
Coarse salt and pepper
1/2 pint grape tomatoes, halved

Steps:

  • Trim and discard the bottom 1/2-inch from the broccolini. Then cut the broccolini into 1-inch pieces. Steam broccolini covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shock, and drain. Combine broccolini and pasta in a bowl.
  • Return pan to stove over low heat and saute shallots and garlic in oil 2 minutes. Pour warm oil over pasta and broccolini. Crumble ricotta salata over pasta. Sprinkle the pasta with thyme, salt, and pepper, and toss to combine. Adjust seasonings and garnish salad with halved grape tomatoes.

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