Orecchiette with Melon, Pancetta, Feta & Mint

It's hard not to be charmed by the salty-sweet marriage of pancetta and melon. (And with a summer crop that's sweeter than ever, now's the time to reach for the melon baller.) Here the classic pair is joined by fresh mint and tangy feta in a bright pasta salad that satisfies every taste bud.

ORECCHIETTE WITH MELON, PANCETTA, FETA & MINT

[Adapted from Bon Appetit]

2 ounces thinly sliced pancetta

6 ounces orecchiette pasta

Sea salt

3 Tbsp extra-virgin olive oil

2 Tbsp white wine vinegar

2 cups cantaloupe, scooped with melon-baller

1/3 cup coarsely chopped fresh mint, divided

1 small red onion, thinly sliced

Pinch crushed red pepper flakes

Freshly ground black pepper

1 ounce crumbled feta

Heat oven to 350dgF. Place pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crispy, about 20 minutes. (Even faster: place pancetta between folded layers of paper towels on a microwave-safe plate and microwave on high for 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 cooked pasta, melon, red onion, half of the mint and pancetta pieces, and a pinch of red pepper flakes. Toss to coat. Season to taste with salt and pepper. To serve, garnish with crumbled feta and sprinkle remaining pancetta and mint over top.