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Watermelon Bowl Greek Pasta Salad

Watermelon bowl Greek pasta salad with curly rotini, ruby tomatoes, and sweet watermelon cubes served chilled in a hollowed watermelon. Bright herby Greek dressing brings a cool, juicy crunch to every forkful.
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Prep Time 35 minutes
Cook Time 10 minutes
chill 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Greek
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Watermelon bowl base
  • 1 watermelon 1 small, halved and hollowed; reserve cubed flesh.
Pasta and vegetables
  • 4 cup rotini pasta Cooked to al dente, then cooled slightly.
  • 1 cup cherry tomatoes Halved.
  • 1 cup cucumber Diced.
Greek additions
  • 0.5 cup kalamata olives
  • 0.5 cup feta cheese
  • 0.33 cup Greek dressing

Equipment

  • 1 sheet pan

Method
 

Hollow the watermelon bowl
  1. Halve the watermelon and hollow it out to form a bowl, leaving a sturdy wall and reserving the cubed watermelon flesh.
Cook and cool the pasta
  1. Cook rotini pasta in boiling water until tender, then drain and cool slightly on a sheet pan.
Build the pasta salad
  1. Combine the cooled pasta with halved cherry tomatoes, diced cucumber, kalamata olives, feta cheese, and the reserved cubed watermelon.
  2. Pour Greek dressing over the mixture and toss until evenly coated.
Chill and serve
  1. Pile the salad into the watermelon bowl and chill before serving so the flavors meld and the salad stays cool.

Notes

Pro tip: If your watermelon bowl is very juicy after hollowing, pat the inside lightly with paper towels to keep the pasta from getting watery. Refrigerate leftovers in a covered container for up to 3 days; for best texture, stir once before serving. Freezing is not recommended. For a lighter option, use a reduced-fat feta and a light Greek dressing to cut calories without changing the method.