Orzo Tuna Salad
by Adrianna Adarme on May 25, 2018
- Servings
- Serves 6-8 (as appetizer)
- Course
- Appetizer
Ingredients
Dressing:
- ¼ cup olive oil
- 3 tablespoons lemon juice (from about 1 lemon)
- 1 teaspoon dried oregano
- 1 ½ teaspoons salt
- Pinch of red pepper flakes
- A few turns of freshly ground pepper
Salad:
- 1 can of tuna, drained
- ¾ pound orzo pasta, cooked and drained and cooled to room temperature
- 5 thin spears of asparagus, thinly sliced
- 2 vine-ripe tomatoes, diced
- 1 (8-ounce) can of black olives
- 2 Persian cucumbers, diced
- 2 shallots, peeled and minced
- 2 ounces feta or cotija cheese, crumbled
Instructions
-
To Make the Dressing: To the a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, red pepper flakes and pepper.
-
Salad: In another bowl, add the tuna, cooled orzo pasta, asparagus, tomatoes, black olives, cucumbers, shallot and cheese. Pour in the dressing and give it a good toss, making sure it’s evenly coated and combined.
-
Give it a taste and adjust the salt according to your liking. I added an additional pinch of two of salt. Serve cold.