This Watermelon Feta Orzo Salad is a great summer side dish to accompany any grilling or picnics during the holiday weekend. Orzo pasta is tossed with watermelon, feta cheese, and fresh basil, then dressed with a lemon honey mixture. It is best served at room temperature.
I like a little higher pasta ratio, so I only added about 4 cups of watermelon. Add closer to 5 cups for a more equal pasta salad.
Purple basil would add a beautiful contrast.
Watermelon Feta Orzo Salad
Adapted from Cooking Classy
4-7 servings (depending on how much watermelon you add)
1 1/2 cups dried orzo pasta
Salt to taste
1 tablespoon lemon zest
1 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
2 teaspoons honey
3-5 cups 1/2-3/4 inch cubed seedless watermelon
6 ounces feta cheese, crumbled
1/4 cup chopped fresh basil
Bring a large pot of salted water to a boil. Add the orzo and boil, stirring occasionally, until al dente, just tender. Drain, without rinsing, and transfer to a large bowl.
In a small bowl, whisk together lemon zest, juice, olive oil, and honey. Pour half over the orzo and toss to coat. Season the orzo to taste with salt.
Once the orzo has cooled to room temperature, toss in the watermelon, feta cheese, basil, and remaining honey juice mixture.
Serve immediately.
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