Cantaloupe Melon, Mint and Pancetta Pasta
A melon, mint and pancetta pasta salad that is bursting with sweet and smoky flavour.
Servings 2
Ingredients
- 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
Instructions
- 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.
Notes
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.