Tuna Orzo Salad Recipe Is a Warm + Tangy Lunch Toss That Preps in 30 Minutes
Pantry staples like olives and canned tuna make this salad extra filling and flavorful
We think that warm salads are just as tasty as cold ones — and this Tuna Orzo Salad recipe proves this to be true. It’s a flavorful toss that starts with orzo, a rice-shaped pasta that’s tender and filling. The pasta is cooked, drained and rinsed in cold water so it doesn’t overcook and become mushy. Once slightly cooled, the orzo gets tossed in a homemade vinaigrette as well as other ingredients like Kalamata olives and flaky tuna. This creates a salad with the right blend of zesty and tangy flavors. (Click through for more canned tuna recipes.)
This salad is hearty enough to enjoy on its own; however, you can add a handful of leafy greens like arugula or baby spinach. These nutrient-dense greens offer nourishing perks to help keep you fuller longer. Additionally, you can leave the tuna out for a vegetarian version of this salad. Let us know how you customize in the comments below!
Yields
Total Time
Prep Time
Ingredients
- 1 lb. orzo pasta
- 3 lemons
- 1/2 cup extra-virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 (5 oz.) cans tuna in water, drained
- 2 cups cherry tomatoes, halved
- 2 cups parsley, minced
- 3/4 cup drained pitted Kalamata olives
- 1/4 cup chopped chives
Instructions
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 1/4 cup juice from lemons.
In large bowl, whisk together oil, vinegar, lemon juice, zest, 1/2 tsp. salt and 1/4 tsp. pepper. Add tuna, tomatoes, parsley, olives and pasta; toss until evenly coated. Transfer to serving dish. Sprinkle with chives.
Nutrition
- Calories: 270 kcal
- Fat: 12 gram
- Saturated Fat: 2 gram
- Protein: 11 gram
- Carbohydrate: 31 gram
- Fiber: 1 gram
- Cholesterol: 10 mg
- Sugar: 3 gram
- Sodium: 230 mg
