Mediterranean Tuna Orzo Summer Salad
A mediterranean inspired tuna orzo summer salad! This salad has tons of capers, kalamata olives, roasted red peppers, and fresh parsley. It's super fresh yet filling enough for both lunch or dinner!
Servings: 5 -6 servings
Ingredients
orzo summer salad:
- 3 5 ounce cans tuna, drained (or you can use 9-11 ounces of shredded rotisserie chicken)
- 8 ounces dry orzo pasta I used whole wheat
- 10-12 scallions thinly sliced
- 1/4 cup capers
- 1/2 cup kalamata olives roughly chopped
- 1 12 ounce jar roasted red peppers, drained and roughly diced
- 1 cup flat leaf parsley chopped
lemon vinaigrette:
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon salt AND 1/4 teaspoon black pepper
- 1/4 - 1/2 teaspoon cayenne pepper
- 1 tablespoon flat leaf parsley chopped
Instructions
- ORZO SUMMER SALAD: cook the orzo according to package directions. While the pasta is cooking, you can chop all your veggies. Toss everything together along with the drained pasta in a large mixing bowl. Set aside.
- LEMON VINAIGRETTE: combine the ingredients for the dressing in a small mason jar. Screw on the lid and give it a few good shakes until the dressing mixes together. Toss salad with dressing before serving. Season with additional salt and pepper if desired.
Notes
- Leftover pasta salad can be refrigerated in an airtight container for up to 3 days.
- For more added flavor, try adding in some crumbled feta or sometimes I like to add in the leftover crushed pita chips a from the bottom of the bag!
