Description
This Italian Orzo Tuna Salad is a refreshing and satisfying dish perfect for a light lunch or dinner. Packed with Mediterranean flavors, this salad is quick and easy to make, ideal for meal prep and picnics.
Ingredients
Scale
Orzo Tuna Salad:
- 1 cup uncooked orzo pasta
- 1 can (5 ounces) tuna packed in olive oil, drained and flaked
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup red onion, finely diced
- 1/4 cup roasted red peppers, chopped (optional)
- 1/4 cup crumbled feta cheese
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons olive oil
- juice of 1 lemon
- 1 teaspoon dried oregano
- salt and black pepper to taste
- 2 tablespoons chopped fresh parsley or basil for garnish
Instructions
- Cook Orzo: Boil salted water and cook orzo until al dente. Rinse under cold water and transfer to a mixing bowl.
- Prepare Salad: Add tuna, tomatoes, cucumber, olives, onion, feta, capers to the orzo. Drizzle with olive oil, lemon juice, add oregano, salt, and pepper. Toss gently.
- Adjust Seasoning: Taste and adjust seasoning. Garnish with parsley or basil.
- Serve: Chill or serve at room temperature.
Notes
- This salad keeps well in the fridge for up to 3 days—perfect for meal prep.
- Add arugula or spinach for extra greens!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 20mg
