Watermelon Rind Orzo Salad
3
Have Made It
With feta, fresh mint and lemon vinaigrette, this zesty pasta salad is perfect for a side dish or light entree. The watermelon rind is pickled and adds a crunch for this unexpected use of watermelon! Save the scraps and prevent food waste. Watch the recipe video below.
Ingredients
Quick Pickled Red Onion
For the Salad
Instructions
Quick Pickled Red Onion
- In small saucepan set over medium-low heat, add onion, vinegar and sugar. Cook, stirring occasionally, for 8 to 10 minutes or until onion is softened and translucent. Let stand for 20 to 30 minutes or until cooled. Drain before using.
Salad
- Meanwhile, cook orzo according to package directions. Drain and rinse under cold water to stop the cooking process. Cool completely.
- Bring medium saucepan of salted water to a boil over medium-high heat. Add watermelon rind and boil, stirring occasionally, for 10 to 15 minutes or until slightly tender. Drain and let cool completely.
- In small bowl, add mustard. Slowly whisk in oil. Add lemon zest, lemon juice, honey and pepper; whisk until combined.
- In large bowl, add orzo, watermelon rind, pickled red onion, cheese, mint and dressing; toss until well coated.
Tip
- Stir in a handful of arugula, baby spinach or kale before serving if desired.
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