Rate this recipe
4.6/5
(9 Votes)
1 Picture
Ingredients
- For the Vinaigrette:
- 1 cup orzo pasta
- 1/2 cup Lemon-Shallot Vinaigrette
- 3 cups seeded and diced watermelon
- 4 cups firmly packed watercress or baby arugula
- 4 oz. crumbled feta cheese
- 1/2 cup fresh lemon juice
- 1 shallot, minced
- 1 cup olive oil
- 1/4 cup minced fresh flat-leaf parsley
- 1 Tbsp. honey
- 1 Tbsp. whole grain Dijon mustard
- salt and pepper to taste
Details
Servings 6
Adapted from southernliving.com
Preparation
Step 1
For the Vinaigrette:
1. Stir together the lemon juice and shallot; let stand 5 minutes.
2. Whisk in olive oil, parsley, honey and mustard. Add salt and pepper to taste.
3. Refrigerate in an airtight container up to one week.
For the salad:
1. Prepare pasta according to package directions. Toss together hot pasta and Lemon-Shallot Vinaigrette in a large bowl. Cover and chill 3 to 24 hours.
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