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.
In small saucepan set over medium-low heat, add onion, vinegar, and sugar. Cook, stirring occasionally, for 8–10 minutes or until onion is softened and translucent. Let stand for 20–30 minutes or until cooled. Drain before using.
Salad
Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking process; cool completely.
Bring a medium saucepan of salted water to a boil over medium-high heat. Add watermelon rind and boil, stirring occasionally, for 10–15 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. Makes 2 servings.
Tip: Stir in a handful of arugula, baby spinach, or kale before serving, if desired.