3/4 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
Directions
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.
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