Pasta salad with zucchini, feta and melon
Cook the pasta al dente, drain, stir in 2 tablespoons of oil and let cool.
Spoon the zucchini slices through 2 tablespoons of oil.
Heat a grill pan. Roast the zucchini on both sides for 1-2 minutes and set aside.
Roast the pancetta in the still hot grill pan until crispy and place on kitchen paper.
Mix the cooled pasta with the courgette, to, feta, melon and rocket.
Mix the rest of the oil with the lemon juice, the pesto, salt and pepper. Scoop this dressing through the pasta salad.
Crumble the pancetta and sprinkle it before serving over the dish.
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