Tuna and Orzo Pasta Salad
This refreshing Tuna and Orzo Pasta Salad combines tender orzo, flaky tuna, and fresh vegetables, topped with a zesty dressing. Perfect for a light meal or side dish!
Equipment
- Large pot for boiling
- Mixing bowl
- Fork
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 fresh dill or parsley chopped (or more to taste)
- 1 lemon Zest of 1 small lemon
- 2 tablespoons lemon juice (or more to taste)
- few black pepper grinds
- Salt to taste
- Cucumber sliced (optional)
- about 2 tablespoons Capers
- Grated carrot
- white or red onion finely chopped
- fresh herbs (mint or basil) (optional)
- Arugula or sprouts roughly chopping the arugula makes it easier to eat in the salad (optional)
Instructions
- Start by boiling water in a large pot, then toss in the orzo. Cook for around 8 minutes, or until tender but still slightly firm. Rinse the orzo quickly under cold water afterward to prevent it from becoming mushy. Avoid skipping this step; overcooked orzo can affect the salad's texture.
- Drain the olive oil from the tuna cans and fluff the fish with a fork in a mixing bowl. Ensure the tuna is nice and flaky for a better mouthfeel in the salad, but avoid mashing it too much to retain texture.
- In the mixing bowl, combine the fluffed tuna, cooked orzo, mayonnaise, chopped celery, and green onions. Mix until all ingredients are well blended into a colorful mixture. Take your time with this step to ensure even seasoning and to avoid large chunks.
- Fold in the chopped fresh dill or parsley, along with the lemon zest and juice. You will notice a bright aroma as these ingredients come together. Mix well to ensure all areas are evenly flavored.
- Add salt and a few grinds of black pepper, tasting as you go. Aim for seasoning that pops while keeping the herb flavors fresh and inviting. Be cautious with the salt as it can overwhelm the other flavors.
- Cover the salad and place it in the fridge for at least 15 minutes. This chilling period allows the flavors to meld, enhancing the overall taste. Taste and adjust the seasoning if needed before serving to ensure optimal flavor.
Notes
Storage Tips: Refrigerate in an airtight container at temperatures below 40 degrees F for 3 to 5 days.
Expert Tips: If the orzo is overcooked, rinse it immediately under cold water to halt further cooking and maintain texture. If the salad tastes bland after refrigeration, add a bit more lemon juice and a sprinkle of salt before serving. For a drier salad, drizzle in additional mayonnaise or olive oil for moisture, starting with one tablespoon at a time. Switch to high-quality oil-packed tuna rather than water-packed if you prefer a more flavorful salad. When mixing in arugula, chopping it can help it blend seamlessly without overwhelming bites.