If you’re looking for a refreshing dish that’s packed with flavor, try this Watermelon and Feta Pasta Salad. It’s light and perfect for hot days when you want something cool and satisfying.
This recipe addresses the need for a light side dish, pairs well with grilled meats, and allows for ingredient customization.
I always find it tricky to serve something everyone will enjoy, especially since my family has gluten allergies. This salad is a great solution since it’s vegetarian and gluten-free as well. Plus, it uses that leftover watermelon that’s just sitting in the fridge.
This recipe only takes about an hour from start to finish, with just 20 minutes of prep and 10 minutes of cooking. The combination of sweet watermelon and savory feta creates a delightful dish that’s sure to please anyone at your table.
Why You Will Love This Recipe
- Flavor Fusion , The combination of sweet watermelon and tangy feta creates a unique taste that’s refreshing. It’s a fun twist that keeps each bite interesting.
- Light and Refreshing , This salad is perfect for hot summer days. It pairs wonderfully with grilled meats and makes your meal feel balanced and satisfying.
- Effortless Prep , You can whip this salad up quickly with minimal cooking. It’s so easy that you’ll wonder why you didn’t make it sooner.
- Stays Fresh , It can be stored in the fridge for up to two days, making it a great option for meal prep. Just grab a scoop when you need a light bite.
Ingredient Notes
- Orzo pasta: This little pasta shape holds onto flavors beautifully. Just stir it while it cooks to keep it from sticking together.
- Seedless watermelon: The sweet burst of watermelon is a highlight here! Cut it into nice, bite-sized cubes to complement the orzo nicely.
- Feta cheese: Crumbled feta adds a salty tang that balances the sweetness of the watermelon perfectly. Try to find a good quality block for the best texture.
- Olive oil: A drizzle of olive oil brings everything together and adds a hint of richness. Go for a smooth extra virgin variety for the best flavor.
- Balsamic vinegar: This tangy addition gives dimension to the salad. If you’re out, a splash of red wine vinegar could work too, but it’ll taste a bit different.
- Fresh mint: Mint adds a refreshing touch to the salad. If you can’t find any, fresh basil works surprisingly well as a substitute!
- Red onion: Soaking red onion in lemon juice takes the bite out and makes it more pleasant to eat. If you prefer less sharpness, it’s a great trick!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If orzo pasta becomes mushy, sticking to the package cooking time is key; check for al dente at 8-10 minutes.
- When cutting watermelon, aim for 1/2-3/4 inch cubes to pair nicely with the orzo and keep it bite-sized.
- For a milder flavor, soaking red onions in cold water for 10-15 minutes helps soften their sharpness.
- If the salad tastes too salty, rinsing feta briefly can balance the seasoning; consider adjusting the salt in the dressing, too.
- When preparing, add watermelon just before serving to ensure it retains its fresh texture and doesn’t get soggy.
Serving Suggestions
- Serve the watermelon feta orzo salad alongside grilled chicken for a fulfilling meal. It also pairs well with summer salads like coleslaw for picnics and barbecues.
- This salad can be used in other recipes such as a summer pasta dish or as a filling for wraps. Toss it with additional vegetables to create a refreshing side dish for any gathering.
- Garnish with extra mint for a touch of presentation before serving. A drizzle of balsamic glaze can add a finishing touch for added depth.
Storage Guidelines
- To keep your watermelon feta orzo salad fresh, follow these storage tips:
- Refrigeration: Store salad in an airtight container in the refrigerator for up to 2 days. This maintains freshness and flavor.
- Freezing: Wrap salad tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.
- Room Temperature: Serve at room temperature if consumed immediately. Avoid storing at room temperature longer than 2 hours for safety.
Recipe Variations
- You can use 10 ounces (280 grams) of farro or quinoa instead of orzo pasta for a unique texture and flavor.
- Add 1 tablespoon of lime juice along with the balsamic vinegar for a zesty kick to the dressing.
- Either swap fresh mint with fresh basil or add 1/2 cup of arugula for a peppery touch.
- Scale up the salad for a larger serving by doubling the amounts, using 20 ounces (560 grams) of orzo and 8 cups (1,200 grams) of watermelon.
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Watermelon Feta Orzo Salad
This refreshing Watermelon Feta Orzo Salad is perfect for summer gatherings, combining sweet watermelon, tangy feta, and fresh mint in a light dressing.
Equipment
- Large pot
- Small bowl
- Large Bowl
- Whisk
Ingredients
- ¼ cup olive oil, extra virgin (60 milliliters)
- 1 ½ tablespoons balsamic vinegar (22 milliliters)
- 1 tablespoon fresh lemon juice (15 milliliters)
- 2 teaspoons honey (10 milliliters)
- Salt and freshly ground black pepper to taste
- ⅓ cup thinly sliced red onion (40 grams)
- ⅓ cup fresh lemon juice (80 milliliters)
- Zest from 1 lemon
- Pinch salt
- 10 ounces dried orzo pasta (280 grams)
- 4 cups cubed seedless watermelon (600 grams)
- 8 ounces feta cheese, crumbled (227 grams)
- ¼ cup fresh mint leaves, thinly sliced (10 grams)
Instructions
- Start by whisking together 1/4 cup olive oil, 1 1/2 tablespoons balsamic vinegar, 1 tablespoon fresh lemon juice, and 2 teaspoons honey, along with salt and freshly ground black pepper to taste in a small bowl. The rich aroma of the oil and sweetness of honey will mingle. Avoid adding too much salt, as the feta will contribute saltiness too.
- Toss the thinly sliced red onion with a sprinkle of salt and let them soak in 1/3 cup fresh lemon juice. In a few minutes, the vibrant color will brighten up. This enhances the taste by softening the onion’s sharpness. Just remember not to soak them too long, or they may lose their crunch.
- Boil a large pot of water, then add 10 ounces dried orzo pasta and cook until al dente, about 8-10 minutes. Keep an eye on it to ensure it doesn’t turn mushy. The pasta should have a slight bite, so taste it as you go. Stir occasionally to prevent sticking!
- Once the orzo is perfectly cooked, drain it in a colander and rinse with cold water to stop the cooking process. This helps maintain its texture and cools it down to prevent the salad from wilting when you mix everything together.
- In a large bowl, mix the cooled orzo with 4 cups cubed seedless watermelon, 8 ounces crumbled feta cheese, soaked red onions, and zest from 1 lemon. The colors will pop, and the enticing smell will fill the air! Be gentle when mixing to avoid crumbling the feta too much.
- Drizzle the prepared dressing over your salad and toss in 1/4 cup fresh mint leaves. You will love the fresh scent of mint lifting the dish. This final touch brightens everything up! Taste and adjust seasoning if needed.
- Let the salad sit for about 30 minutes before serving to allow flavors to meld together. Just remember to add the watermelon last if making in advance, so it stays fresh and does not get soggy!
Notes
Best served at room temperature, but will keep for up to two days in the refrigerator.
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