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