Pasta Salad with Melon, Pancetta, and Ricotta Salata

INGREDIENTS

• Freshly ground black pepper
• 2 ounces thinly sliced pancetta (Italian bacon)
• 1/3 cup coarsely chopped fresh mint, divided
• 2 1/2 tablespoons Champagne vinegar or white wine vinegar
• Pinch of crushed red pepper flakes
• 4 ounces orecchiette (ear-shaped pasta)
• 3 tablespoons thinly sliced scallion
• 1 ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta
• 3 1/2 tablespoons extra-virgin olive oil
• 2 cups 1x1x1/4" pieces peeled melon (any variety)
• Kosher salt