Description
This Tuna and Orzo Pasta Salad is a refreshing and flavorful dish that combines tender orzo pasta with protein-packed tuna, crunchy vegetables, fresh herbs, and a zesty lemon-mayo dressing. Perfect for a quick lunch or a light dinner, this salad is easy to prepare and customizable to taste.
Ingredients
Pasta and Protein
- 1 pound (about 2 1/2 cups) uncooked orzo
- Two 5-ounce cans tuna packed in olive oil
Dressing and Flavorings
- 1/3 cup mayonnaise, plus more to taste
- Zest of 1 small lemon
- 2 tablespoons lemon juice (or more to taste)
- A few grinds black pepper
- Salt, to taste
Vegetables and Herbs
- 2 ribs celery, chopped (or more to taste)
- 2 to 4 green onions, sliced
- ¼ cup chopped fresh dill or parsley (or more to taste)
- Cucumber, sliced
- Capers (about 2 tablespoons)
- Grated carrot
- White or red onion, finely chopped
- More fresh herbs (mint or basil)
- Arugula or sprouts (roughly chopped)
Instructions
- Cook the Orzo: Prepare the orzo pasta according to the package instructions or use an Instant Pot to cook it quickly. Once cooked, drain and rinse if desired, then allow the orzo to cool to room temperature.
- Prep Ingredients: While the orzo cools, chop the celery, slice the green onions, zest the lemon, and finely chop your choice of fresh dill or parsley. Prepare any additional vegetables such as cucumber slices, grated carrot, finely chopped onion, and fresh herbs like mint or basil.
- Combine Salad Components: In a large mixing bowl, add the cooled orzo, both cans of tuna including the olive oil they are packed in, mayonnaise, chopped celery, sliced green onions, fresh dill or parsley, lemon zest, and lemon juice. Mix thoroughly to combine all ingredients evenly.
- Season the Salad: Add a few grinds of black pepper and a generous pinch of salt to taste. Stir well and taste the salad to assess if additional mayonnaise or lemon juice is needed. Adjust to your preference for creaminess and acidity.
- Final Touches and Serving: Before serving, incorporate additional vegetables such as cucumbers, capers, grated carrots, and fresh herbs as desired. Add arugula or sprouts for added texture and freshness. If the salad has been refrigerated for a day, re-taste and adjust seasoning again by adding more lemon juice and salt as needed.
Notes
- For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.
- You can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Add additional fresh herbs like basil or mint to brighten up the salad.
- The tuna oil adds extra flavor, but if you prefer less oil, drain some before mixing.
- This salad can be stored in the fridge up to 2 days; always adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
