An easy, quick, summertime appetizer or side – it’s made with simple ingredients and ready in less than 15 minutes!
I was wondering if it would be wrong to call this the easiest, quickest, most simple-yet packs-a-punch-with-flavor, tuna orzo pasta salad, that ever existed.
I realized that might be a little long to be a title though.
Since we hit 50 degrees in Minneapolis last week, I have been itching for warmer weather. In true Minnesotan fashion, it’s back in the thirties with a cold, cold wind. But I’m still hanging on hope – because spring IS right around the corner.
And after spring, is summer. I. Cannot. Wait. And neither can this Tuna Orzo Salad.
It basically begs to be served along side a crisp green salad under the summer sun with a glass of cold iced tea. Or at a picnic at the park. Or with a sandwich. Or next to a dinner of grilled veggies.
Do you see how the possibilities are endless for this SUPER SIMPLE Tuna Orzo Pasta Salad?! End. Less.
Tuna Orzo Salad Ingredients
Are you ready for this list? It’s SO DANG EASY. You guys, with only SEVEN. Yes, SEVEN ingredients, you’re going to thank me. Of course you could add a couple extra additions, like feta or tomatoes, but when I’m ready to get outside and eat al fresco, I want the food to come together fast.
Here’s what we need:
- Tuna – and not just any tuna. Seriously, please be a conscientious seafood consumer. I absolutely love Wild Planet tuna (not sponsored – just a true, huge fan). It’s sustainably caught seafood – and their commitment to sustainability has me a forever fan. Regardless of which brand you use, it’s so important to educate yourself about where/how your food is sourced!
- Orzo – there’s something about orzo that I find so fun to eat in a salad!
- Lemon – brightness and hello, the true match-made-in-heaven with fish
- Olive oil – use
a high-qualityolive oil, since it and the lemon juice are what create the “dressing”
- Parsley – so fresh and SO good for you (seriously, it has so many vitamins, who knew!)
- Shallot – a tangy-sweetness to add to the mix
- Pepperoncini – my favorite tuna salad sidekick
That’s it! Seriously so simple. Of course you’ll add your own levels of salt and pepper – but we’re counting that as a definite pantry item.
Steps to Making Tuna Orzo Salad
I said it was simple, right? Right. The hardest part is this: boiling the water for the orzo.
Once that’s cooked, you’ll toss all the ingredients together and have a lovely lunch, appetizer, or side!
Let’s get to it, shall we? Once you make it, remember to snap a photo and share it on social media or via email – I LOVE to see recipes come to life in your kitchens!Print
An easy, quick, summertime appetizer or side. It’s made with simple ingredients and ready in less than 15 minutes!
- 1 cup uncooked orzo
- 2 5-oz. cans of tuna, drained
- 1 lemon, juiced
- 1 TBSP high-quality olive oil
- 1/2 cup parsley, finely chopped
- 1 shallot bulb, thinly sliced (~2T)
- 1/2 cup sliced greek pepperoncini
- Salt and pepper, to taste
- Optional additions: feta crumbles, diced tomatoes
- Cook the orzo according to package directions, in well-salted water. Drain. Rinse with cold water if you want the pasta to be cold upon serving.
- Toss orzo with the remaining ingredients, taste testing for desired salt and pepper levels. Adjust any other ingredients as needed according to your tastes – it’s a very flexible recipe!
Store in an airtight container for 3-4 days. Keep chilled.
- Category: Salad
- Cuisine: Mediterranean
Keywords: easy, quick, pescatarian, brunch, lunch