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Tuna and Orzo Pasta Salad

PREP 15 minutes
COOK 8 minutes
TOTAL 23 minutes
Yield 4 servings
Created by: Charlene Carey
Easy Tuna and Orzo Salad
A refreshing cold salad made with orzo pasta, tuna, fresh vegetables, and a creamy dressing, perfect for a light meal or side dish.
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Equipment

  • Large Bowl

Ingredients

  • 1 pound uncooked orzo (about 2 ½ cups)
  • 2 5-ounce cans tuna packed in olive oil
  • ⅓ cup mayonnaise , plus more to taste
  • 2 ribs celery, chopped (or more to taste)
  • 2 to 4 green onions, sliced
  • ¼ cup chopped fresh dill or parsley (or more to taste)
  • zest of 1 small lemon
  • 2 tablespoons lemon juice (or more to taste)
  • grinds black pepper a few
  • to taste Salt
  • Cucumber, sliced Optional
  • 2 tablespoons Capers (about)
  • Grated carrot Optional
  • White or red onion, finely chopped Optional
  • More fresh herbs (mint or basil, optional)
  • Arugula or sprouts, roughly chopped Optional

Instructions

  • Start by boiling water and cook the orzo until it's al dente, about eight minutes. Keep an eye on it; overcooking could lead to mushy pasta, making the salad unappetizing.
  • Once cooked, drain the orzo and give it a quick rinse under cold water. This halts the cooking process and cools it down. If you skip this step, the orzo might end up too soft as it sits in the salad.
  • Grab your two cans of tuna and stir them into the cooled orzo, breaking up any large chunks. Mixing while the orzo is still warm helps the flavors meld nicely.
  • Toss in the chopped celery, sliced green onions, and your choice of fresh dill or parsley. Adjust the veggie amounts to your liking – skip them if they are not your thing.
  • Spoon in that creamy mayonnaise and a splash of lemon juice. Start with a little and taste as you go to achieve a nice balance of creaminess and zest.
  • Add the lemon zest, pepper, and salt, then stir everything together well. Tasting is key; you want to make sure it is just right before it sits in the fridge.
  • Cover your salad and let it chill in the fridge for a bit. This lets the flavors develop, and you might find it needs a little extra lemon or salt once chilled. If it feels dry, a dollop of mayo or olive oil can do wonders!

Notes

This tuna salad keeps for 3 to 5 days in the refrigerator.