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Categories:
orzo pasta watercress firmly Feta cheese lemon shallot lemon juice shallot evoo parsley honey whole grain Dijon mustard salt
Viewed: 25 - Published at: 5 years agoIngredients
- 1 cup orzo pasta
- 3 cups watermelon seeded and diced
- 4 cups watercress firmly packed, or baby arugula
- 4 ounces crumbled feta cheese
- vinaigrette lemon shallot
- 1/2 cup fresh lemon juice
- 1 shallot minced
- 1 cup EVOO
- 1/4 cup fresh parsley minced
- 1 tablespoon honey
- 1 tablespoon whole grain dijon mustard
- salt
Method
- Prepare pasta according to package directions. Toss together hot pasta and Lemon-Shallot Vinaigrette in a large bowl. Cover and chill pasta mixture 3 to 24 hours.
- Gently toss together watermelon, watercress, feta cheese, and pasta mixture just before serving; add salt and pepper to taste.
- Lemon Shallot Vinaigrette - Stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, and mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.
