Mediterranean Tuna and Orzo Salad
Embark on a culinary journey with our Mediterranean Tuna and Orzo Salad—a delightful fusion of flavors and textures that transforms a simple pasta salad into a Mediterranean masterpiece. This recipe celebrates the richness of tuna paired with the elegance of orzo pasta, creating a harmonious union of protein and grains. The dish comes alive with vibrant ingredients like cherry tomatoes, crisp cucumber, red onion, Kalamata olives, and crumbled feta—each adding its unique character to the ensemble.
The star of the show is the zesty Lemon-Dill Dressing, a refreshing symphony of extra virgin olive oil, lemon zest, Dijon mustard, garlic, and the aromatic touch of dried dill. This dressing coats every element with a burst of citrusy and herbaceous notes, elevating the entire salad to a level of exquisite freshness.
As the salad chills, the flavors meld, creating a savory mosaic that promises a burst of Mediterranean goodness in every forkful. Perfect for a light lunch, a satisfying dinner, or as a show-stopping side dish for gatherings, this Mediterranean Tuna and Orzo Salad offers a perfect balance of protein, grains, and wholesome ingredients.
Whether you’re a seafood enthusiast or simply looking for a refreshing twist on traditional pasta salad, this recipe invites you to savor the essence of the Mediterranean—a celebration of vibrant colors, bold flavors, and the joy of a well-crafted meal.
“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”
“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”
Ingredients
- 1 cup orzo pasta
- 2 cans (5 ounces each) tuna, drained and flaked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
For the Lemon-Dill Dressing
- 1/3 cup extra virgin olive oil
- Zest and juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried dill
- Salt and black pepper to taste
Instructions
- Cook Orzo: Boil salted water and cook the orzo pasta according to package instructions. Drain and let it cool.
- Prepare Lemon-Dill Dressing: In a small bowl, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, dried dill, salt, and black pepper.
- Assemble the Salad: In a large bowl, combine the cooked orzo pasta, flaked tuna, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley.
- Dress the Salad: Pour the lemon-dill dressing over the salad and toss gently until all ingredients are well coated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving, allowing the flavors to meld.
- Serve: Garnish with extra parsley and feta before serving. Enjoy this Mediterranean Tuna and Orzo Salad as a delightful and protein-rich meal!