Description
A vibrant Watermelon Mozzarella Orzo Salad combining tender orzo pasta, juicy watermelon, creamy shredded mozzarella cheese (vegetal), crisp cucumber, fresh herbs, and a light lemon-olive oil dressing. This refreshing summer salad balances sweet, savory, and zesty flavors and is perfect as a side dish or light meal.
Ingredients
Scale
Salad
- 1 cup orzo pasta
- 2 cups juicy watermelon, diced into bite-sized cubes
- 1 cup shredded mozzarella cheese (vegetal)
- 1/2 cup cucumber, finely chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh basil, chopped
Dressing
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Optional Variations
- 1/4 cup smoked turkey bacon, cooked and chopped
- 1/2 cup cherry tomatoes, halved
- Balsamic glaze, for drizzling
- Alternative plant-based cheese instead of shredded mozzarella cheese (vegetal)
Instructions
- Cook the Orzo: Boil the orzo pasta according to package instructions until tender but firm to the bite. Drain well and rinse under cold water to stop the cooking process and cool the pasta completely.
- Prepare the Fresh Ingredients: Dice the watermelon into bite-sized cubes, finely chop the cucumber, thinly slice the red onion, and shred the mozzarella cheese (vegetal) if not pre-shredded. Chop the fresh mint and basil to release their aromatic oils.
- Make the Dressing: In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper until emulsified. Adjust the seasoning to your taste for the perfect balance of tang and richness.
- Combine All Ingredients: In a large bowl, toss the cooled orzo with watermelon, cucumber, red onion, shredded mozzarella cheese (vegetal), mint, and basil. Drizzle the dressing over the salad and gently mix until everything is evenly coated.
- Chill and Serve: Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld beautifully, then serve fresh and cool.
Notes
- Use ripe watermelon for the best sweetness and juiciness.
- Drain orzo thoroughly to avoid sogginess.
- Always use fresh mint and basil for vibrant flavor.
- Chill the salad before serving to enhance flavor melding.
- Add lemon juice gradually to keep the balance of acidity.
- Store leftovers in an airtight container in the fridge; best eaten within 24 hours.
- Do not freeze the salad as fresh watermelon and herbs do not freeze well.
- Serve cold; do not reheat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Watermelon salad, mozzarella orzo salad, summer salad, refreshing salad, vegetarian pasta salad, fresh herbs salad