This 5 Ingredient Watermelon Orzo Salad is the perfect side dish for the summer! From salty feta to sweet summer watermelon - all of the flavors balance perfectly and you won't be able to get enough!
5 ingredient watermelon orzo salad has a special place in my heart. Not only do I practically live off of this in the summer and serve it to everyone, but it was also the very first post to go live when I launched Fueling a Southern Soul on July 5, 2017.
Fueling a Southern Soul all started with watermelon orzo salad! Thank goodness I have learned a little bit more about styling, photo composition, and lighting! But this recipe is tried and true no matter how ugly the first pictures were, and still a summer staple around here!
We have gone from this .... to this ... and all still shot by me and my iPhone. 🙂
Now I basically eat my weight in watermelon during the summer months. I count down the days for when I can buy our first ripe watermelon of the season.
I probably spend a good five minutes carefully inspecting each melon in the massive cardboard boxes in the grocery. I will have to say that I enjoy putting my deadlifting skills to practical use when I always seem to pick one at the bottom of the box. I might as well crawl in and get it out, it would probably be easier.
There is always a little prayer said before cutting it open. Praying all my ripe picking abilities paid off and it is the perfect balance of bright red, deliciously juicy, and perfectly sweet.
This takes less than 15 minutes to put together and only 5 ingredients!
Just 5 simple ingredients are all you need!
- Fresh Mint Leaves
How to Make
- Cook the orzo according to package directions (2 cups of water per 1 cup of dry orzo).
- While the pasta is cooking, cube watermelon. Make sure to cut into smaller bite-size pieces.
- Once orzo is finished cooking, place in a large bowl and let cool slightly.
- Chiffonade fresh mint.
- Combine watermelon, mint, juice of 1 lime, and feta into an orzo bowl and gently toss.
- Can be served immediately, at room temperature, or chilled.
How to Serve
This is the perfect addition to any summer cookout or BBQ. Think of it like a pasta salald - just with a fruity twist! This is great served at room temp or chilled.
If serving chilled, toss before sevring as orso likes to clunmp together at times while it cools.
Frequently Asked Questions
This is best enjoyed the day you made. It will keep 1 day after you make it, just store tightly wrapped in the refrigerator. I like to add a couple of spoonfuls of fresh melon when I am eating the leftovers, as the watermelon can tend to break down and become soggy the next day.
This is best made the day of or right before serving.
More Summer Recipes
- Summer Orzo Salad
- Fresh Peach Cobbler
- Easy Greek Couscous Pasta Salad
- Whipped Feta Dip with Honey and Pistachios
- Orzo Salad with Chili Lime Vinaigrette
- Pineapple and Poblano Salsa
- Healthy Mexican Street Corn Dip
- Grilled BBQ Baby Back Ribs