This Italian Orzo Tuna Salad recipe is fresh, zesty, savory, and mayo-free.
Ingredients
227 gm
Orzo, dry
(uncooked)
2 cup
Baby spinach
(roughly-chopped)
2 can drained
Tuna, albacore, flaked, canned in water
(5-ounce cans)
1 small
Red onion
(peeled and diced)
1/2 cup
Feta cheese
(crumbled)
1/2 cup
Sun-dried tomatoes
(drained and chopped)
1/2 cup
Pine nuts, dried
(toasted)
1/3 cup
Basil, fresh
(chopped fresh)
3 tbsp
Olive Oil, Extra Virgin
1 tbsp
Lemon juice
(freshly-squeezed)
1 tsp
Dijon mustard
1 clove(s)
Garlic
(pressed or finely-minced)
1/2 tsp
Salt
(fine sea)
1/4 tsp
Black pepper
(freshly-cracked)
Instructions
Cook orzo in a large stockpot of generously salted water according to package instructions until al dente. Drain the pasta, then rinse thoroughly with cold water in a colander until the pasta is completely chilled
Transfer pasta to a large mixing bowl. Add the spinach, tuna, red onion, feta, sundried tomatoes, pine nuts, and basil to the cooled pasta and toss until evenly combined.
To make the dressing, whisk together the olive oil, lemon juice, dijon mustard, garlic, salt, and pepper until combined in a small bowl.
Drizzle the dressing over the Orzo Tuna Salad and toss until coated.
Notes:
Quick Tip:
Use immediately or refrigerate in a sealed container for up to 3 days.
