Submitted by Heather Bilyeu
- 1 C uncooked orzo
- 4–5 C cubed watermelon
- C fresh mint leaves
- 6 oz crumbled feta
- Zest and juice of 1 lime
Cook the orzo according to package directions in generously salted water. While the pasta is cooking, cube the watermelon into bite-size pieces, and chiffonade the fresh mint.
Once the orzo is finished cooking, strain and place in a large bowl. Combine watermelon, feta crumbles, mint, and juice and zest of the lime into the bowl with the orzo and gently toss.
Serve immediately at room temperature or chill. Serves 10.