Let’s face it, during summer no one wants to slave over a stove to get a delicious meal on the table. That’s what inspired our First for Women test kitchen pros to come up with this Tuna Orzo Salad recipe. It comes together in the time it takes to boil a pot of pasta. Plus, our simple upgrades take canned tuna to next level mmm.
We whip up a dressing with olive oil, white balsamic and citrus. White balsamic vinegar is similar to the regular variety, but it’s cleaner with a slightly fruity finish. It pairs perfectly with the mild flaky fish. Then for bright herby flavor, stir in lots of fresh parsley. Finally, kalamata olives infuse the dish with a briny pop that really makes it shine. Just one bite, and we know you’ll be hooked. Give it a try, then let us know what you think in the comment section.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 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
Instructions
PrintIn 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 lem
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.
Nutrition
- Calories: 405
- Total Fat: 18 gram
- Saturated Fat: 3 gram
- Protein: 17 gram
- Carbohydrates: 46 gram
- Fiber: 2 gram
- Cholesterol: 15 mg
- Sugar: 5 gram
- Sodium: 345 mg
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