8 ounces of thinly sliced pancetta (Italian bacon)
4 ounces Feta cheese, crumbled
6–8 cups and chopped melon (cantaloupe or other variety)
1 cup chopped fresh mint
1 bunch green onions, chopped
¼ cup Champagne vinegar or white wine vinegar
¼ cup extra virgin olive oil + 1 T.
1 t. Dijon mustard
1 t. sugar
Pinch of red pepper flakes
Kosher salt and pepper to taste
Place pancetta wrapped in paper towels on microwavable plate. Cook on high until crisp and brown, approx. 3-5 minutes. Check after 3 minutes and increase time in 30 second increments if not done. Cool and break into bite size pieces.
Cook pasta in gently boiling water for approx. 6 minutes until tender but firm (salt optional). Drain, rinse with cold water, and gently toss with 1 T. olive oil.
Whisk oil, vinegar, mustard and sugar in bowl and season with salt and pepper.
Combine all ingredients and gently toss with dressing. Garnish with extra chopped mint or feta crumbles.