What dressing goes with watermelon feta pasta salad?

A light balsamic vinaigrette works best with watermelon feta pasta salad. It brings out the sweetness of the watermelon while complementing the saltiness of feta. A touch of olive oil, mayo, and Italian seasoning makes it creamy without overpowering the freshness.

What are the five mistakes to avoid in watermelon feta pasta salad ?

The top five watermelon feta pasta salad mistakes are: Overcooking the pasta Not dressing the pasta while warm Using too much mayo Adding watery ingredients too early Not seasoning each component This watermelon-feta version avoids all five with smart steps that preserve taste and texture.

How to make watermelon feta pasta salad?

her a quick reminder on how to make watermelon feta pasta salad :Chop fresh watermelon and crumble feta cheese. Add chopped mint and thinly sliced red onion. Toss gently with a simple vinaigrette made from olive oil and balsamic vinegar. For a twist, fold in cooked pasta and chill before serving

Is feta cheese good on watermelon?

Yes! Feta’s creamy and salty profile contrasts beautifully with watermelon’s sweetness, creating a refreshing, balanced bite especially in the watermelon feta pasta salad recipe . It’s a classic Mediterranean combination.

Does watermelon help with fatty liver?

Watermelon is rich in lycopene , an antioxidant that may reduce liver fat and oxidative stress. It’s low in calories and high in water content, which supports hydration and detox—great for liver health when combined with a balanced diet. so weather you ate watermelon by itself or in the watermelon feta pasta salad its a powerfull food.

What cheese pairs well with watermelon?

Aside from feta, you can try goat cheese , ricotta salata , grilled halloumi , or even a mild blue cheese . Each brings a different flavor twist that complements watermelon’s sweet profile.

5 Reasons You’ll Fall in Love with Watermelon Feta Pasta SaladThe Mediterranean Recipe

Name: Watermelon Feta Pasta Salad
Prep time: 1 h 25 min
Cook time: 10 min
Total time: 1 h 35 min
Cuisine: Mediterranean
Ingredients: 8 oz ditalini pasta; 2 cups cubed watermelon; 6 oz feta (plus more for garnish); 30 fresh mint leaves, chopped; 1/4 cup red onion, diced; 3 jalapeños, diced (seeds removed); 1/4 cup mayo; 1/4 cup balsamic vinegar; 1/4 cup olive oil; 1 tbsp Italian seasoning; 1/2 tsp chili flakes

Description

A refreshing summer watermelon feta pasta salad that combines juicy watermelon, tangy feta, fresh mint, and a light balsamic dressing. Perfect for BBQs, potlucks, or meal prep. It’s the ultimate balance of sweet, salty, and herbaceous flavors—all in one chilled bowl.

Ingredients

8 oz ditalini pasta
2 cups cubed watermelon
6 oz feta (plus more for garnish)
30 fresh mint leaves, chopped
1/4 cup red onion, diced
3 jalapeños, diced (seeds removed)
1/4 cup mayo
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tbsp Italian seasoning
1/2 tsp chili flakes

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Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook 8 oz ditalini (or short pasta) until al dente, about 1 minute less than the package instructions. Drain but do not rinse.
Make the Dressing:
In a large mixing bowl, whisk together:
1/4 cup mayo

1/4 cup balsamic vinegar

1/4 cup olive oil

1 tablespoon Italian seasoning

1/2 teaspoon chili flakes
Season with salt and pepper to taste.
Dress the Pasta While Warm:
Immediately add the hot pasta to the dressing. Toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour to cool and marinate.
Prepare the Salad Ingredients:
While pasta chills, cube 2 cups of watermelon, dice 1/4 cup red onion, dice 3 jalapeños (seeds removed), and chop 30 mint leaves. Crumble 6 oz of feta (reserve a little for topping).
Assemble the Salad:
After chilling, stir the pasta gently to loosen it. Add the watermelon, onion, jalapeños, mint, and most of the feta. Toss gently until combined.
Finish and Serve:
Top with reserved feta and a drizzle of balsamic glaze. Serve chilled.

Notes

For a spicier version, leave the seeds in the jalapeños.
Use vegan feta and egg-free mayo for a plant-based alternative.
To keep the salad fresh longer, add mint and watermelon just before serving.
Don’t skip the chilling step—it’s key for the flavor to set in.

Prep Time: 25 minutes
cooling time: 1 hour
Cook Time: 10 minutes
Category: Mediterranean Salad recipe, Side Dish
Method: Boiling, Mixing, Chilling
Cuisine: Mediterranean, American

Nutrition

Serving Size: 1.5 cups (approx. 1/6th of recipe)
Calories: 394 kcal
Sugar: 6 g
Sodium: 393 mg
Fat: 23 g
Saturated Fat: 6 g
Unsaturated Fat: 17 g
Trans Fat: 0.02 g
Carbohydrates: 37 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 29 mg