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Melon Pasta Salad
Ingredients (10)
- 1 pound orecchiette pasta, cooked al dente
- 6-8 ounces pancetta, crispy
- 1 medium melon, balled (5-6 cups)
- 1/2 cup olive oil
- 1/3 cup white wine vinegar
- 1 cup fresh mint, chopped
- 5-6 scallions, chopped
- 4-5 ounces ricotta salata, shaved
- Salt and pepper
- Red pepper flakes
Directions
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