Super Simple Tuna Orzo Salad

tuna orzo pasta salad in white bowl with spoon by fork in the kitchen

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


  1. 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.
  2. 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. 

Keywords: easy, quick, pescatarian, brunch, lunch

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