Tuna Spinach Orzo Salad 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.

TUNA SPINACH ORZO SALAD

Steps:

• Cook orzo according to directions, reserving 1/4 cup pasta water.
• Add drained orzo to a large bowl and mix in white wine vinegar, 1/4 cup extra virgin olive oil, lemon juice and zest, garlic.
• Gently fold in spinach and tuna - breaking up any larger pieces but not destroying it.
• Add reserved pasta water and remaining extra virgin olive oil to desired consistency. I usually use all of the pasta water and about 1/8 cup oil.
• Add dill and salt and pepper to taste.
• Fold in feta using as much or little as you like. We love the saltiness this gives the dish so I use the full 8 ounces, sometimes more.
• Enjoy for lunch or dinner. This is also great to take to work for lunch as it doesn't necessarily have to be refrigerated.

TUNA ORZO SALAD

Steps:

• To Serve cold. Mix all ingredients together in large bowl and chill
• 1 hour. Serve on Lettuce Leaves.
• To Serve Hot. Mix all together and place in
• casserole. Bake 350 degrees for 30 minutes or until heated through. Serve with parmessan toast or bread of choice.

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.