Pasta Salad with Bacon and Melon

Sweet, Salt, and Summer's Ease

There are combinations that shouldn't work on paper but arrive at the table feeling inevitable. The meeting of smoky cured meat and cool, yielding melon is one of them — a pairing that belongs to long afternoons and unhurried meals eaten somewhere close to a window. This salad leans into that quiet contrast, letting sweetness and salt find their own balance. It's the kind of dish that tastes like summer made a decision, and you were wise enough to follow.

Ingredients

• 1/2 pounds Alessi Organic Pasta
• 1/2 cups plus 1 tablespoon Alessi Extra Virgin Olive Oil
• 8 ounces bacon
• 1/4 cups Alessi White Wine Vinegar
• 1/3 cups ricotta
• 2 cups cantaloupe, peeled and cut into 1/2" cubes
• 1/4 cups fresh basil, cut into ribbons
• 1/3 cups scallions, thinly sliced
• 2 ounces Vigo Feta Cheese, drained and crumbled
• Alessi Sea Salt and Ground Black Pepper, to taste

Instructions

1. Cook pasta according to package directions. Drain and toss with 1 tablespoon olive oil, set aside to cool.
2. Meanwhile, cook bacon in a skillet until crispy. Drain on paper towels and let cool completely before crumbling.
3. In a large bowl, whisk together remaining olive oil, vinegar, and ricotta.
4. Add dressing to cooked pasta, bacon crumbles, cantaloupe, basil, scallions, and feta.
5. Season salad with salt and pepper and toss well.
6. Serve cold or at room temperature.