dileenthompson 
This recipe is a savory pasta salad that combines sweet, juicy watermelon with salty feta, sharp red onion, and fresh mint. Tossed with a bright lime-honey vinaigrette, it’s a surprising, delicious, and incredibly refreshing summer dish.
Yield: 4-6 servings as a side
Prep Time: 15 minutes
Cook Time: 10 minutes (plus cooling time)
Total Time: 25 minutes
Ingredients
For the Pasta & Salad:
- 8 oz (225g) fusilli pasta
- 3 cups seedless watermelon, cut into ½-inch cubes
- 4 oz (115g) feta cheese, crumbled
- ¼ cup thinly sliced red onion
- ¼ cup fresh mint leaves, thinly sliced (chiffonade)
For the Lime-Honey Vinaigrette:
- 3 tablespoons fresh lime juice (from about 1-2 limes)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the fusilli and cook until al dente according to package directions. Drain and rinse briefly with cold water to cool it down. Transfer to a large bowl.
- Make the Vinaigrette: While the pasta cooks, in a small bowl or jar, whisk together the lime juice, olive oil, honey, salt, and pepper until well combined.
- Assemble the Salad: To the bowl with the cooled pasta, add the cubed watermelon, crumbled feta, sliced red onion, and most of the fresh mint (reserve a little for garnish).
- Toss and Serve: Drizzle the vinaigrette over the salad and toss gently to combine, being careful not to break up the watermelon too much.
- Serve Immediately: This salad is best served immediately while the watermelon is still crisp and the pasta is cool. Garnish with the remaining mint.
Key Flavors & Notes
- Sweet & Refreshing: The cold, juicy watermelon provides a burst of sweetness and hydration.
- Salty & Tangy: The briny, salty feta and the sharp lime vinaigrette create a perfect contrast to the watermelon.
- Fresh Herbal Notes: The mint ties everything together with a cool, aromatic freshness.
- Pro-Tip: If you need to make this ahead, prepare the components separately. Combine the pasta, feta, onion, and mint, and make the vinaigrette. Refrigerate these separately. Dice the watermelon and add it to the salad along with the dressing just before serving to prevent the watermelon from making the pasta soggy and the salad from becoming watery.
- Variation: For an extra layer of flavor and crunch, add ¼ cup of toasted pepitas (pumpkin seeds) or slivered almonds right before serving. A pinch of red pepper flakes can also add a subtle, welcome heat.
