I’ve been meaning to make a pasta and tuna salad that I could have for lunch for a few days for a while now. But I wanted to avoid having it be mayo based, and I wanted to add more veggies to it. This is a riff on an orzo salad that I saw recently at Whole Foods, but I took it in my own direction, as always.
Orzo Salad with Mixed Greens, Tuna and Olives
1 c. orzo
3-4 tbsp. olive oil
1 shallot bulb, minced
3-4 tsp. lemon juice
½ tsp. salt
¼ tsp. pepper
2-3 tbsp. basil, cut in chiffonade
¾ c. cherry tomatoes, halved
¼. c. green olives, sliced
1 can tuna
1 c. arugula, washed and dried
1 c. spinach, washed and dried
1) Boil pasta per package directions. When done, set aside to cool or run cold water over it to cool it down so the salad will be cold, not warm, when served.
2) Combine oil, shallot, lemon juice, salt, pepper and basil in large bowl.
3) Add tomatoes, olives, and greens to oil mixture. Stir to coat, then fold in tuna.
4) Stir in pasta. Season with additional salt, pepper and lemon juice if necessary.
This is super simple, but really needs some salt and acid to give it some flavor, so don’t be afraid to add more if necessary. I like the briny flavor of olives so if you can add some olive juice, that will add another layer of depth. I love the bright green color of Castelvetrano olives, but Spanish olives would also be really good here because they tend to pack a bit more punch than Castelvetranos, which are quite mild. The pimento in stuffed Spanish olives would add a nice red color to contrast the dominant green color here. Also, the spinach and arugula could either be combined as I did here or just use one or the other.
And capers could also be a nice addition to this if you want to get really briny!
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