Orzo Tuna Salad With Tomatoes Recipes

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.

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.

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.

ORZO / TOMATO SALAD WITH FETA AND OLIVES

Steps:

• Cook orzo according to package for al dente. Drain and rinse with cold water.
• Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato.
• In small bowl, whisk together oil and lemon juice. Mix into salad.
• Salt and pepper to taste. Refrigerate and chill before serving.
• If you use dried dill, be sure to use plenty.
• Serves: 6 as a side dish.
• Also great as a main dish for lunch.

ORZO AND TOMATO SALAD WITH FETA CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
• When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.