Olive oil-packed tuna is mixed with orzo, celery, dill, lemon and mayo to make this light and flavorful cold tuna and orzo pasta salad.
- 2 cups uncooked orzo
- 2 5-ounce cans tuna in olive oil
- ⅓ cup mayonnaise
- 2 ribs celery, chopped (or more to taste)
- ¼ cup chopped fresh dill (or more to taste)
- Zest of 1 small lemon
- 2 tablespoons lemon juice (or more to taste)
- A few grinds black pepper
- Salt, to taste
Optional Ingredients That Can Be Added
- Cucumber - chopped
- Capers - 2 tablespoons, drained
- Carrot - 1 or 2 grated
- Onion - scallions or sweet onion, finely chopped
- Fresh herbs - parsley, chives, basil or mint
- Arugula or sprouts - 1 large handful, you can roughly chop the arugula so it blends in easier
- Cook the orzo to al dente according to package instructions, or use your Instant Pot to make Instant Pot Orzo.
- Drain the orzo if it's been boiled on the stovetop and rinse briefly in cold water.
- Let the orzo cool to room temperature while prepping the rest of the ingredients.
- Combine all ingredients. In a large bowl, combine the orzo with the entire cans of tuna (tuna and oil), mayonnaise, celery, dill, lemon zest and lemon juice. Mix well.
- Add a few grinds of black pepper and salt to taste (be generous with the salt)
- Taste and adjust the flavor to your liking - Add more mayo, lemon, celery or dill to your liking.
- If this salad has been refrigerated for a day, you'll probably have to adjust the flavors again before serving, most likely adding more lemon and salt.
This tuna salad keeps for 3 to 5 days in the refrigerator
- Category: Pasta
- Method: boil
- Cuisine: American
Keywords: orzo salad, pasta salad, tuna salad, orzo and tuna pasta salad