I modified based on what I could easily access and personal tastes. It was quite light in the end, and I loved the sweetness of the cantaloupe with the salty bacon and cheese. This recipe is good for a light weekday dinner if served with salad or would make for a good side dish.
Melon Pasta with Bacon and Ricotta Salata
2 pieces bacon
8 ounces rotini (we used Dreamfields so it was extra healthy!)
3 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons white wine vinegar
Half a ripe peeled cantaloupe, chopped (any melon could work)
1/3 cup coarsely chopped fresh mint, divided
3 tablespoons thinly sliced green onion
Pinch of crushed red pepper flakes
Freshly ground black pepper
1 ounce ricotta salata (salted dry ricotta), shaved
Cook bacon. I opted to bake it in the oven on a foiled baking sheet for 20 minutes. Once bacon has cooled, break into bite-size pieces.
Meanwhile, cook pasta 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 bacon, cooked pasta, melon, half of mint, green onion, and red pepper flakes. Toss to coat. Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining bacon and mint over. Garnish with shaved ricotta salata.