Watermelon Feta Orzo Salad

Name: Watermelon Feta Orzo Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 6 Servings
Ingredients: 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; 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; 1/4 cup (10 grams) fresh mint leaves

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr
Servings
6 Servings
Course
Salad
Cuisine
International

Watermelon Feta Orzo Salad

Iris Warren

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A recipe for Watermelon Feta Orzo Salad! This refreshing pasta salad is packed with watermelon, feta, red onion, and fresh mint.

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Ingredients

Servings

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

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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.