Tuna and Orzo Pasta Salad
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Bring this high-protein pasta salad with orzo and tuna to a summer picnic or lunch. It produces a tonne and is portable!
! Today, we’re diving into the delightful world of Tuna and Orzo Pasta Salad, a dish that effortlessly blends the freshness of oceanic tuna with the comforting texture of orzo pasta. With each forkful, you’ll experience a symphony of flavors and textures that dance across your palate, leaving you craving for more. Whether you’re preparing a quick weekday lunch or planning a leisurely weekend picnic, this versatile salad is sure to be a crowd-pleaser. So, let’s roll up our sleeves and embark on this flavorful adventure together!”
Ingredients:
- 1/2 cup of pasta, dry (orzo)
- one-fourth cup lemon juice
- one minced garlic clove
- One tablespoon honey, salt, and pepper to taste
- one-fourth cup olive oil
Pasta Salad
- Two cups of finely chopped spinach
- One can of Garbanzo Beans (I used Garbanzo because that’s what I had on hand) or Cannellini Beans
- Use the solid tuna in water in this instance. 1 can (5 oz) solid white tuna, drained and flakes.
- 1/2 cup finely chopped red onion, or shallot
- One sliced celery stalk
- Half a cup of sliced grape tomatoes (or more!) They are excellent!
- Tbsp finely chopped basil
- 3/4 cup grated Parmesan cheese (optional; it tastes excellent even without it)
Directions:
- Cook the orzo pasta in highly salted water, following the recommendations. To end the cooking process, drain and rinse under cold running water.
- As the orzo cooks, whisk together the dressing ingredients in a large mixing basin and leave aside.
- Add the tuna, beans, celery, red onion, and grape tomatoes to the bowl with the vinaigrette. Pour in the drained orzo pasta and mix to coat. Add the cheese parmesan. Serve hot or cold.
- The salad lasts for five days. Ideal for midday meals!