Watermelon Feta Orzo Salad
User Reviews
5
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
6 Servings
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Course
Salad
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Cuisine
International
Watermelon Feta Orzo Salad
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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
Lemon Dressing:
- 1/4 cup olive oil
- 1 1/2 tablespoons balsamic vinegar 22 milliliters
- 1 tablespoons lemon juice fresh, 15 milliliters
- 2 teaspoons honey 10 milliliters
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Watermelon Feta Orzo Salad:
- 1/3 cup red onion thinly sliced
- 1/3 cup lemon juice 80 milliliters, fresh
- lemon zest from 1
- Pinch salt
- 10 ounces orzo pasta dried
- 4 cups watermelon cubed, seedless
- 8 ounces feta cheese crumbled
- 1/4 cup mint leaves thinly sliced, fresh, 10 grams
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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