Watermelon Feta Pasta Salad

This vibrant watermelon feta pasta salad celebrates everything I crave in a summer dish. Juicy watermelon cubes mingle with creamy feta and fragrant fresh herbs, all tossed together with a zingy basil-mint honey vinaigrette. It is light yet substantial enough to make a refreshing meal and shines at picnics and potlucks.

The first time I brought this to a family barbecue it disappeared faster than anything else on the table. Even kids reached for seconds which almost never happens with salads in our house.

Ingredients

• Farfalle or orzo: pasta in a sturdy shape holds up well and blends nicely with the salad textures
• Ripe seedless watermelon: brings sweet juiciness and vibrant color look for fruit that feels heavy for its size and has a yellow field spot
• Feta cheese: for a salty creamy bite choose block feta in brine for the best flavor and crumbly texture
• Red onion: adds a touch of sharpness and crunch slice paper thin for the most balanced result
• Fresh basil leaves: provide classic aromatic flavor tear rather than chop to avoid bruising the leaves
• Fresh mint leaves: for a cool herbal freshness chop just before using to keep them bright
• Extra virgin olive oil: forms the base of the vinaigrette with rich flavor select a grassy green oil for the brightest taste
• Fresh lemon juice: gives tartness and lifts all the flavors squeeze from a firm lemon for best yield
• Honey: balances acidity and brings gentle sweetness local honey adds a lovely floral note if available
• Freshly ground black pepper: brings subtle heat use a coarse grind for best texture and flavor
• Fine salt: seasons both the pasta water and the dressing kosher salt dissolves easily and seasons more evenly

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil add the pasta and cook just until al dente do not overcook as the pasta will soften later toss gently while cooking for even texture after draining rinse under cold water to fully cool and stop the cooking process letting it sit wet helps prevent sticking

Make the Basil-Mint Vinaigrette:

In a small bowl or jar combine olive oil fresh lemon juice honey finely chopped mint and basil salt and black pepper whisk vigorously until the mixture is smooth and slightly thickened this ensures the honey incorporates fully taste and adjust seasoning as needed

Combine the Salad:

In a wide bowl gently mix the cooled pasta watermelon cubes crumbled feta thinly sliced red onion torn basil and chopped mint try to distribute each component uniformly without breaking up the watermelon or feta

Dress and Toss:

Drizzle the basil-mint vinaigrette evenly over the salad and toss gently using clean hands or salad spoons mix just until all the ingredients are lightly coated being gentle preserves the individual textures and shapes

Finishing Touches:

Taste the salad and adjust salt or lemon juice if needed serve immediately for peak freshness or chill for up to thirty minutes if you like it extra cold always give a quick toss before serving if it has been sitting in the fridge

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One of my favorite things about this salad is the way fresh mint brightens the whole dish I always remember my grandmother tucking mint leaves into everything from tabbouleh to lemonade She would snip herbs straight from her garden and say that a handful of fresh mint made any meal feel festive

Storage Tips

For best texture serve the salad soon after assembling If making ahead keep the salad separate from the vinaigrette and combine just before serving Leftovers can be stored in an airtight container in the fridge for up to two days but the watermelon will start to release water making it a bit juicier Mix well before eating and use a slotted spoon to drain any extra liquid if needed

Ingredient Substitutions

If you cannot find feta goat cheese brings a wonderful tangy richness For a dairy free option try a mild vegan cheese or simply leave it out Gluten free pasta works beautifully just be sure to rinse it well after cooking Arugula or baby spinach can be added for extra greens and an earthier bite

Serving Suggestions

This salad stands on its own as a main dish at lunch or dinner It is also terrific served alongside grilled chicken crispy chickpeas or chilled seafood For a festive look garnish with extra basil mint or even edible flowers Serve with cold sparkling water infused with citrus for an easy pairing

Mediterranean Inspirations

The combination of watermelon and cheese is common throughout the Mediterranean from Greek feta salads to Turkish watermelon and white cheese dishes Fresh herbs and extra virgin olive oil tie it all together for a salad full of sunny flavors Each bite is a little taste of summer holidays along the coast

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Common Questions

→ Can I make this pasta salad ahead of time?

It’s best to assemble just before serving to keep the watermelon firm and prevent excess liquid. Prep ingredients in advance and toss together when ready to eat.

→ What pasta shapes work best?

Farfalle, orzo, or other bite-size pasta shapes hold the vinaigrette and blend well with the salad ingredients.

→ Can I substitute feta with another cheese?

Absolutely—try creamy goat cheese for a tangy alternative or use plant-based feta for a vegan option.

→ How do I keep the salad chilled for picnics?

Transport the salad in a cooler and assemble just before serving to ensure freshness and retain texture.

→ Is this salad gluten-free?

Use gluten-free pasta to make the dish suitable for a gluten-free diet. Always check packaging for allergens.

→ How can I add more greens?

Add a handful of arugula or baby spinach to the salad for extra color and nutrition.