How to Make Tuna Orzo Salad

Just as tasty warm or at room temperature, this toss gets a kick from Kalamata olives and a boost of protein from flaky tuna.

Serving Size:

Active Time:

20 min.

Total Time:

30 min.

Ingredients

1 lb. orzo pasta
3 lemons
½ cup extra-virgin olive oil
¼ cup white balsamic vinegar
2 (5 oz.) cans tuna in water, drained
2 cups cherry tomatoes, halved
2 cups parsley, minced
¾ cup drained pitted Kalamata olives
¼ cup chopped chives

Instructions

In large pot of salted boiling water, cook orzo according to package directions for al dente; drain. Rinse under cold water until cool; drain well. Grate 1 Tbs. zest and squeeze ¼ cup juice from lemons.

In large bowl, whisk together oil, vinegar, lemon juice, zest, ½ tsp. salt and ¼ tsp. pepper. Add tuna, tomatoes, parsley, olives and pasta; toss until evenly coated. Transfer to serving dish. Sprinkle with chives.

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