Orzo Salad with Watermelon, Arugula and Feta


 


½ lb orzo pasta

1 teaspoons salt, divided

2 cups seedless watermelon, chopped

2 cups arugula

1 cup crumbled feta cheese

¼ cup pine nuts

4 tablespoons fresh lime juice

1 teaspoon honey 

⅓ cup extra virgin olive oil

4 tablespoons fresh basil, chopped

½ teaspoon pepper


Bring a large pot of salted water to a boil.  Cook orzo according to package directions. Drain and rinse with cold water.  Drain well.


Whisk together lime juice, honey, extra virgin olive oil, ½ teaspoon salt and pepper.  Set aside.


Add cooked drained orzo to a large mixing bowl.  Add dressing  and remaining ½ teaspoon salt.  Toss to combine. Top with watermelon, arugula, feta and pine nuts.  Adjust seasoning if needed.  Gently toss and top with more feta cheese if needed.



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