Best 3 Pasta Salad With Melon Pancetta And Ricotta Salata Recipes
Indulge in the refreshing and flavorful Pasta Salad with Melon, Pancetta, and Ricotta Salata, a delightful combination of sweet, salty, and savory flavors. This vibrant salad features perfectly cooked pasta tossed with juicy melon, crispy pancetta, and tangy ricotta salata, creating a delightful medley of textures. The dressing, a harmonious blend of olive oil, lemon juice, and herbs, elevates the salad with its bright and zesty notes.
Accompanying this main recipe are two equally enticing variations. The Melon, Prosciutto, and Burrata Salad offers a luxurious twist, combining sweet melon with salty prosciutto and creamy burrata cheese. For a vegetarian option, the Melon and Feta Salad delivers a burst of freshness, featuring juicy melon, tangy feta cheese, and a refreshing mint dressing.
These recipes offer a symphony of flavors and textures, perfect for summer gatherings, light lunches, or as a refreshing side dish. So, gather your ingredients, let your taste buds embark on a culinary journey, and experience the delightful harmony of flavors in these exquisite melon salads.
PASTA WITH LEMON, HERBS AND RICOTTA SALATA
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party. If you can get your hands on a Meyer lemon, do so and use that, but the recipe works just as well with a standard lemon from the corner deli.
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
- When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
- Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 3 grams, Carbohydrate 92 grams, Fat 8 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 728 milligrams, Sugar 4 grams
PASTA SALAD WITH RICOTTA SALATA AND BROCCOLINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
PASTA SALAD WITH MELON, PANCETTA, AND RICOTTA SALATA
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
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.
Tips:
- Choose ripe, juicy melon for the best flavor.
- If you don't have pancetta, you can substitute prosciutto or bacon.
- Ricotta salata is a salty, hard cheese that can be found at most Italian specialty stores. If you can't find it, you can substitute Parmesan or Pecorino Romano cheese.
- To make the dressing, you can use either white wine vinegar or lemon juice. If you want a sweeter dressing, you can add a little honey or maple syrup.
- Serve the pasta salad immediately, or chill it for a few hours before serving. It will keep in the refrigerator for up to 3 days.
Conclusion:
This pasta salad with melon, pancetta, and ricotta salata is a refreshing and delicious summer dish. It's perfect for a light lunch or dinner, and it's also great for potlucks and picnics. With its sweet melon, salty pancetta, and creamy ricotta salata, this salad is sure to be a hit with everyone who tries it.
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