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cooked orzo pasta

Tuna and Orzo Pasta Salad


  • Author: Jenny Meier | Kitchen Skip blog
  • Prep Time: 15 minutes
  • Cook Time: 8
  • Total Time: 23 minutes
  • Yield: 4 to 6 servings 1x

Description

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. 


Ingredients

Scale
  • 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

Instructions

  1. Cook the orzo to al dente according to package instructions, or use your Instant Pot to make Instant Pot Orzo
  2. Drain the orzo if it's been boiled on the stovetop and rinse briefly in cold water.
  3. Let the orzo cool to room temperature while prepping the rest of the ingredients. 
  4. 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. 
  5. Add a few grinds of black pepper and salt to taste (be generous with the salt)
  6. Taste and adjust the flavor to your liking - Add more mayo, lemon, celery or dill to your liking. 
  7. 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. 

Notes

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