Italian Orzo Tuna Salad at home
- Yield 4
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Italian Orzo Tuna Salad at home is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 8 ounces uncooked orzo pasta
- 2 handfuls baby spinach, roughly-chopped
- 2 (5-ounce) cans tuna, drained
- half of a small red onion, peeled and diced
- 1/2 cup crumbled feta cheese
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/2 cup toasted pine nuts
- 1/3 cup chopped fresh basil leaves
- 3 tablespoons olive oil
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, pressed or finely-minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
Method
Leave orzo in a large stockpot of generously-salted water according to package instructions until al dente. Tip off the pasta, then rinse thoroughly with cold water in a colander until the pasta is completely chilled.
Move pasta to a large mixing bowl. Tip in the remaining ingredients and prepared dressing (see below), and toss until evenly combined. Taste and season with salt and pepper as needed. Then serve while it is hot, or refrigerate in a sealed container for up to 3 days.
Beat all ingredients together in a bowl (or shake together in a mason jar) until combined. Take immediately or refrigerate in a sealed container for up to 3 days.
