Description
A quick and delicious Orzo Tuna Salad, perfect for a light meal or as a side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 1 can (5 oz) tuna, drained
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions in a large pot of salted boiling water. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the drained tuna, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the dressing.
- Add the cooled orzo to the mixing bowl with the other ingredients and pour the dressing over the salad. Toss gently to combine all ingredients evenly.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- This salad can be refrigerated for up to 2 days.
- Feel free to add other vegetables or proteins as desired.
- For a gluten-free version, substitute orzo with a gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg