Mediterranean Orzo Salad with Tuna
Here’s another great recipe from Spoonabilities. A simple make-ahead summer pasta recipe with Italian flavors like artichoke hearts, sun-dried tomatoes, capers, orzo pasta, and high-quality tuna.
Ingredients
For Orzo:
- 1-1/2 cups dried orzo (about 9 oz.)
- 1 14-oz. can artichoke hearts drained and quartered.
- 1/2 cup oil-packed sun-dried tomatoes drained and cut in julienne style
- 1 6.7-oz. can water-packed solid white tuna drained. I added two for extra protein.
- 1/4 cup capers drained
- 3 tbsp flat leaf parsley coarsely chopped
- Sea salt
For the lemon Dijon Mustard Dressing:
- 3 tbsp olive oil – See if need more.
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 small clove garlic grated
- 1/2 tsp sea salt (fine)
- 1/4 tsp black pepper (ground)
- 1 tbsp shallot finely chopped
Instructions
- Bring a large pot of well-salted water to a boil. Add the orzo and cook according to the package. Drain well and transfer orzo to a large mixing bowl.
- Prepare the dressing: In a mason jar add the chopped shallots, olive oil, lemon juice, Dijon mustard, oregano, grated garlic, sea salt, and black pepper. Shake well and set aside.
- In the mixing bowl with the orzo, add the tuna, quartered artichoke hearts, julienned sun-dried tomatoes, capers & parsley. Pour the dressing & toss until evenly combined.
- Taste and season with salt and pepper as needed. You are ready to serve.
