Orzo Watermelon Salad

Servings: 7 Prep time: 15 min Cooking time: 10 min

Ingredients

• 1 1/2 cups dry whole wheat orzo

• 1 Tbsp fresh lemon zest

• 2 Tbsp fresh lemon juice

• 1 1/2 Tbsp extra virgin olive oil

• 1/2 tsp kosher salt

• 2 tsp agave (optional)

• 4 cups watermelon, diced into 1/2-inch cubes

• 6 oz fresh mozzarella pearls

• 1/4 cup chopped fresh basil

Directions

1. Cook pasta according to the directions on the package. Drain and pour into a large bowl.
   

2. While pasta boils, whisk together lemon zest, lemon juice, olive oil, salt, and agave. Pour half of the mixture over the drained pasta in a bowl and toss. Allow to cool.
   

3. Add watermelon, cheese, and basil to the orzo, and the remaining lemon juice mixture. Stir together. Serve at room temperature or chilled.
   

---

Notes:

• Leftovers: Keeps well for 3 to 4 days refrigerated.
  

• Cheese: If you don’t have mozzarella, use 6 oz. of feta cheese crumbles.
  

• No Watermelon: No watermelon. Use 1 cup cherry tomatoes, halved.
  

• Recipe inspired by and photo credit: www.cookingclassy.com.

orzo watermelon salad

.pdf

Download PDF • 331KB