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Dinner Recipes

Tuna Orzo Salad

Just as tasty warm or at room temperature, this toss gets a kick from Kalamata olives and a boost of protein from flaky tuna.

Serving Size:


Active Time:

20 min.

Total Time:

30 min.


  • 1 lb. orzo pasta
  • 3 lemons
  • ½ cup extra-virgin olive oil
  • ¼ cup white balsamic vinegar
  • 2 (5 oz.) cans tuna in water, drained
  • 2 cups cherry tomatoes, halved
  • 2 cups parsley, minced
  • ¾ cup drained pitted Kalamata olives
  • ¼ cup chopped chives


  1. In large pot of salted boiling water, cook orzo according to package directions for al dente; drain. Rinse under cold water until cool; drain well. Grate 1 Tbs. zest and squeeze ¼ cup juice from lemons.
  2. In large bowl, whisk together oil, vinegar, lemon juice, zest, ½ tsp. salt and ¼ tsp. pepper. Add tuna, tomatoes, parsley, olives and pasta; toss until evenly coated. Transfer to serving dish. Sprinkle with chives.

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