Watermelon Feta Orzo Salad
A recipe for Watermelon Feta Orzo Salad! This refreshing pasta salad is packed with watermelon, feta, red onion, and fresh mint.
Servings 6 Servings
Ingredients
Lemon Dressing:
- 1/4 cup (60 milliliters) olive oil
- 1 1/2 tablespoons (22 milliliters) balsamic vinegar
- 1 tablespoons (15 milliliters) fresh lemon juice
- 2 teaspoons (10 milliliters) honey
- Salt and freshly ground black pepper to taste
Watermelon Feta Orzo Salad:
- 1/3 cup (40 grams) thinly sliced red onion
- 1/3 cup (80 milliliters) fresh lemon juice
- Zest from 1 lemon
- Pinch salt
- 10 ounces (280 grams) dried orzo pasta
- 4 cups (600 grams) cubed seedless watermelon
- 8 ounces (227 grams) feta cheese crumbled
- 1/4 cup (10 grams) fresh mint leaves thinly sliced
Instructions
To make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, 1 tablespoon (15 milliliters) lemon juice, honey, and salt and pepper to taste.
- Set aside to allow the flavors to blend as you prepare the remaining salad ingredients.
To make the Watermelon Feta Orzo Salad:
- In a small non-reactive bowl, toss the thinly sliced red onion with the 1/3 cup (80 milliliters) lemon juice, lemon zest, and a pinch of salt. Allow to sit at room temperature for 15 to 30 minutes.
- Bring a large pot of salted water to a boil. Add the orzo and cook, stirring often, until al dente, just tender. Drain and transfer to a large bowl.
- Toss with half of the dressing and allow to cool to room temperature.
- Once the orzo has cooled to room temperature, toss in the watermelon, feta cheese, and fresh mint.
- Remove the soaked red onions from the juice and add to the salad along with the remaining lemon dressing, tossing lightly to combine. Adjust salt and black pepper to taste.
- Serve immediately at room temperature or refrigerate for up to 2 days.