Description
A bright and satisfying Mediterranean-style pasta salad made with tender orzo, flaky tuna, fresh herbs, briny capers, and a lemony finish that makes it perfect for make-ahead meals.
Ingredients
Units
Scale
- 8 oz orzo pasta
- 2 (5 oz) cans albacore tuna in olive oil
- 1 (3 oz) jar capers, drained
- Zest of 1 lemon
- Juice of 1 lemon
- 1 small shallot, minced
- 1/3 cup feta cheese, crumbled
- 1/3 cup sundried tomatoes, finely chopped
- 1/3 cup artichoke hearts, finely chopped
- 1/4 cup fresh parsley, minced
- 2 tbsp fresh dill, minced
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook the orzo until tender according to package instructions.
- Drain the orzo and let it cool slightly.
- Transfer the orzo to a large bowl.
- Add the tuna, breaking it gently into chunks.
- Stir in the capers, shallot, sundried tomatoes, artichoke hearts, parsley, and dill.
- Add the lemon zest and lemon juice.
- Gently toss until everything is evenly combined.
- Fold in the crumbled feta cheese.
- Season with kosher salt and black pepper to taste.
- Serve immediately or chill before serving.
Notes
- Drain capers well to control saltiness.
- Add feta last to keep its texture intact.
- This salad tastes even better after resting in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 40 mg