1 lb. Orzo Pasta
½ lb. Watermelon, cut into ½ inch wedges
4 Oz Cherry Tomatoes
½ LB Feta Cheese, crumbled
½ Cup Basil Leaves, large mince
¼ - ⅓ Cup Extra Virgin Olive Oil
1 Tablespoon Lemon Juice or White Vinegar (optional)
No nutrition information available
1. Cook orzo using the instructions on the box. Once cooked drain and rinse under cold water until completely cool. Allow to drain well and place into a large serving bowl.
2. Turn your grill on to high and allow to heat for 15 mins. Oil your grates well and place watermelon wedges and cherry tomatoes onto the grill. Cook until well charred on the first side about 5 minutes, flip and repeat and place on a cutting board. Once cool enough to handle cut away rind and any white parts from watermelon wedges. Cut watermelon into ½ pieces and cut cherry tomatoes in half and add to bowl with cooked orzo.
3. Add feta, basil, ¼ cup extra virgin olive oil (lemon juice or white vinegar if using) and season with salt to taste. Toss until well combined. Allow salad to rest in the refrigerator for at least an hour. Can be made a day ahead. Before serving add the remaining extra virgin olive oil and toss well to recombine. Serve chilled.