Ingredients
Salad
- 1 cup dry orzo pasta
- 2 cans (5 oz each) tuna in olive oil or water, drained and flaked
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup red onion, finely chopped
- 1/3 cup Kalamata olives, sliced
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh parsley or dill, chopped
Lemon Dressing
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
-
Cook the Orzo
Bring a pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and rinse briefly with cool water. Let cool. -
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. -
Assemble the Salad
In a large bowl, combine cooled orzo, tuna, tomatoes, cucumber, red onion, olives, feta, and herbs. -
Toss & Serve
Pour dressing over the salad and gently toss until evenly coated. Taste and adjust seasoning. Serve chilled or at room temperature.
Notes
Cooking Tips
-
Use tuna in olive oil for richer flavor; water-packed tuna keeps it lighter.
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Rinse orzo lightly to stop cooking and prevent sticking.
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Add dressing while the orzo is slightly warm for better flavor absorption.
-
This salad tastes even better after chilling for 30 minutes.
Variations
-
Greek-Style: Add diced bell peppers and a splash of red wine vinegar.
-
Herb-Forward: Mix in fresh basil and mint for extra freshness.
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Spicy: Add red pepper flakes or chopped pepperoncini.
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Low-Carb: Replace half the orzo with chopped cauliflower or extra cucumbers.
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No Tuna: Substitute chickpeas or grilled shrimp for a different protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g