Italian Orzo Tuna Salad Recipes

ORZO AND TUNA SALAD

Steps:

• In 3-quart saucepan, heat 2 quarts water and 1/2 teaspoon salt to boiling. Add pasta; cook 7 to 9 minutes or until tender. Drain pasta. Rinse with cold water; drain.
• In food processor, place cream cheese, 1 cup of the cucumber, the celery, vinegar and oil. Cover; process until smooth.
• In large bowl, stir pasta, cream cheese mixture, remaining 1/2 cup cucumber and remaining ingredients until well mixed.

ITALIAN ORZO TUNA SALAD

Steps:

• Cook orzo in a large stockpot of generously-salted water according to package instructions until al dente. Drain the pasta, then rinse thoroughly with cold water in a colander until the pasta is completely chilled.
• Transfer pasta to a large mixing bowl. Add the remaining ingredients and prepared dressing (see below), and toss until evenly combined. Taste and season with salt and pepper as needed. Then serve immediately, or refrigerate in a sealed container for up to 3 days.
• Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.

ORZO-TUNA SALAD WITH TOMATOES

Steps:

• Cook pasta according to package directions. Arrange sliced tomatoes on a serving plate; top with whole basil leaves., Drain pasta; rinse with cold water and place in a large bowl. Add tuna, cheese and minced basil. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over pasta mixture and toss to combine. Spoon over tomatoes.

ITALIAN-STYLE TUNA SALAD

Steps:

• Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
• Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

ITALIAN ORZO SALAD

Steps:

• In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

LEMONY ORZO WITH TUNA

Steps:

• Cook orzo, drain, and let cool. Combine orzo, scallions, raisins, lemon zest, lemon juice, mint, olive oil, and tuna. Season.

TUNA ORZO SALAD

Steps:

• In a saucepan, bring the broth to a boil.
• Stir in the orzo and cook until al dente.
• Drain and cool slightly.
• Meanwhile, in a large serving bowl, season the vinegar with salt and pepper and mix until the salt dissolves; set aside.
• Whisk in the reserved olive oil.
• Add the orzo to the dressing and toss to mix.
• Add the chickpeas, tomatoes, bell pepper, onion and basil or parsley to the orzo.
• Break up the tuna with a fork and add to the salad with the feta cheese.