Watermelon-and-Feta Orzo Salad

By mirelsonp

Recipe source: Southern Living | July 2014

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

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.