This is a simple and easy salad that works great as a side or solo for a light lunch. Ingredients: Lemon-Shallot Vinaigrette 1 cup orzo pasta 3 cups seeded and diced watermelon 4 cups arugula 4 oz crumbled feta cheese Lemon-Shallot Vinaigrette Stir together 1/2 cup lemon juice and 1 minced shallot, let sit. Whisk in 1 cup olive oil, 1/4 cup minced parsley, 1 tablespoon honey and 1 tablespoon dijon mustard, add salt and pepper to taste. Directions: Prepare the orzo as directed, toss together the hot pasta and the vinaigrette, cover and chill for at least 3 and up to 24 hours. Gently toss together the watermelon, feta and pasta together, mixing in the arugula just before serving. Michele Tracey, Food Editor
