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