Go Back
+ servings
pasta recipe

Cantaloupe Melon, Mint and Pancetta Pasta

A melon, mint and pancetta pasta salad that is bursting with sweet and smoky flavour.
Cook Time 20 minutes
Servings 2


  • 80 g pancetta
  • 200 g pasta
  • 1/2 cantaloupe melon deseeded and cubed
  • Handful of fresh mint chopped
  • Red onion finely sliced to taste
  • 50 g feta cheese cubed
  • Chilli flakes to taste
  • Balsamic vinaigrette dressing


  • Preheat oven to fan assisted 180C / 200C / 400F / Gas 6.
  • Place pancetta on baking tray and bake for up to 15 mins till crispy.
  • Whilst the pancetta is baking boil the pasta in salted water until it is cooked to your taste.
  • Drain pasta and let it cool then add to a salad bowl.
  • Cool down the pancetta, drain on a kitchen towel to absorb extra liquid and break into small pieces.
  • Add pancetta, melon, mint, red onion, feta cheese and chilli flakes to pasta and toss well.
  • Drizzle on some balsamic vinaigrette dressing and serve.


Gousto salad dressing instruction was to whisk together 1.5 tbsp olive oil and 1 tbsp balsamic vinegar. But I prefer my own balsamic vinaigrette dressing. This recipe is very slightly adapted from Gousto.