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Orzo Watermelon Salad

Updated: Jun 25

Servings: 7 Prep time: 15 min Cooking time: 10 min


  • 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


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

  2. 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.

  3. Add watermelon, cheese, and basil to the orzo, and the remaining lemon juice mixture. Stir together. Serve at room temperature or chilled.

  • 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:

orzo watermelon salad
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