Description
A refreshing Italian Orzo Tuna Salad that combines pasta, tuna, and fresh vegetables, perfect for a light meal or side dish.
Ingredients
- 2 cups orzo pasta
- 1 can (15 ounces) tuna in water, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, black olives, parsley, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Add the cooked orzo to the mixing bowl with the other ingredients. Pour the dressing over the salad and gently toss until everything is well combined.
- Taste and adjust seasoning if necessary. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added crunch, toss in some diced bell peppers or a handful of arugula.
- Substitute the tuna with canned chickpeas for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 30mg