Melon and Pancetta Pasta Salad

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I love the sweet and salty combo of melon and prosciutto so of course this fresh salad is a favorite!

Recipe Ingredients

  • 3 ounces Pancetta, cubed
  • 4 ounces orecchiette
  • 4 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons Champagne Vinegar
  • 2 cup melon
  • 1/3 cup Fresh Mint, chopped
  • 1 bunch Green Onion, thinly sliced
  • 1 teaspoon Red Pepper Flakes
  • 1 ounce Feta Cheese, crumbled


1. Spread out pancetta on a baking sheet. Bake at 350 degrees about 20 minutes until pancetta is brown and crisp. When cooked set aside to cool.

2. Meanwhile bring a pot of water to a boil and cook pasta about 11 minutes, until al dente. Drain pasta under cool water and drizzle with olive oil.

3. In a large mixing bowl whisk the oil and vinegar. Add pasta, melon, half of the chopped mint, green onions, red pepper flakes and half of the pancetta. Toss until well combined.

4. When ready to serve dish up individual portions and then top with remaining pancetta, mint and feta.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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