This Canned Tuna Orzo Salad is the perfect light, yet satisfying meal, loaded with fresh vegetables, protein-packed tuna, and creamy cannellini beans. Tossed with a zesty lemon oregano vinaigrette, this orzo pasta salad has the ideal balance of flavor and texture. Whether you’re making it ahead for meal prep, serving it at a summer gathering, or just looking for a quick and wholesome lunch, this vibrant orzo salad delivers every time.
If you are a fan of canned tuna, you must try my Tuna Salad and Tuna Pasta with Lemon recipes.
Why You Will Love This Canned Tuna Orzo Salad
- Perfect for Meal Prep or Picnics: This orzo salad with tuna holds up well in the fridge, making it an ideal choice for weekly meal prep, lunches on the go, or summer picnics. The ingredients stay fresh and flavorful even after a day, or two.
- Packed with Protein and Fiber: With canned tuna and cannellini beans, this salad is rich in protein and fiber, making it a well-balanced, filling meal that doesn’t require any reheating.
- Bright, Mediterranean Flavors: Briny olives, tangy feta, and a lemony vinaigrette add bold Mediterranean flavors. Combined with fresh herbs and vegetables, each bite of this tuna and white bean orzo salad is light and refreshing.
- Easy to Customize: This canned tuna orzo salad is incredibly versatile. You can swap in your favorite veggies, change up the protein, or even use a different pasta. It’s a great clean-out-the-fridge recipe.
Ingredient Substitutions
- Tuna in oil → Use tuna in water, or substitute the tuna with flaked smoked salmon.
- Cannellini beans → Great Northern beans, chickpeas, or navy beans work well.
- Castelvetrano olives → Use Kalamata or green olives for a stronger briny flavor.
- Feta cheese → Try goat cheese, shredded mozzarella, or leave it out for dairy-free.
- Red onion → Swap with green onions for a milder bite.
- Baby arugula → Baby spinach is a great alternative.
- Orzo → Substitute with couscous, farro, quinoa, or any small pasta shape.
How to Serve and Store Canned Tuna Orzo Salad
- Store this tuna pasta salad in an airtight container in the fridge for up to 3 days.
- This salad tastes great chilled, or at room temperature.
- Perfect for make-ahead lunches or quick dinners with toasted pita or crusty bread.
Frequently Asked Questions
- Can I make this tuna orzo salad in advance? Yes! This salad tastes even better after a few hours in the fridge. Just give it a toss before serving and add extra dressing, if needed.
- Can I use a different kind of pasta? Absolutely. Orzo is great, but couscous, ditalini, or small shells work well too.
- How can I make this salad more filling? You can bulk it up with additional beans, more tuna, hard-boiled eggs, or even diced avocado.
- What’s the best tuna to use? Albacore or yellowfin packed in oil delivers the best flavor and texture, but water-packed is a fine substitute, if preferred.
- Is this recipe gluten-free? Not as written, but you can easily make it gluten-free by using gluten-free orzo or a grain like quinoa or rice.
More Orzo Pasta Salads to Love
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Canned Tuna Orzo Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Canned Tuna Orzo Salad is the perfect light yet satisfying meal, loaded with fresh vegetables, canned tuna, and cannellini beans.
Ingredients
- 12 ounces orzo pasta
- 2 cans albacore or yellowfin tuna in oil, drained
- 3/4 cup cannellini beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup English cucumber, quartered and sliced
- 2 tablespoons red onion, sliced thin
- 1/4 cup Castelvetrano olives, halved
- 1 handful baby arugula
- 1/3 cup feta cheese, plus more for garnish
- 2 tablespoons fresh chopped parsley, for garnish
- Cracked black pepper, for finishing
For the Lemon Oregano Vinaigrette:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- Juice and zest from one lemon
- 1 heaping teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Pinch of salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and set aside.
- While the pasta cooks, combine olive oil, red wine vinegar, lemon juice and zest, Dijon mustard, oregano, salt, and pepper in a jar or bowl. Shake or whisk well to combine.
- Prep all remaining ingredients. Slice the tomatoes, cucumber, onion, and olives. Drain the tuna and beans.
- In a large salad bowl, add 1/3 of the vinaigrette. Add the hot orzo and baby arugula. Toss to coat and slightly wilt the arugula. Let the mixture cool for 10–15 minutes on the counter or refrigerate briefly.
- Once cooled, add the cannellini beans, cherry tomatoes, cucumber, red onion, olives, and feta. Pour in more vinaigrette to taste and gently toss.
- Add the tuna last and gently toss again to keep the chunks intact.
- Garnish with more feta cheese, chopped parsley, and a crack of fresh black pepper before serving.
- ENJOY!
Notes
- Don’t forget to salt the water for the pasta.
- Use albacore or yellowfin tuna packed in oil for richness.
- Gently toss tuna at the end to keep chunks intact.
- Let the cooked orzo cool before adding veggies and tuna.
- Add arugula while pasta is warm to slightly wilt.
- Dressing can be made up to 3 days ahead.
- Salad holds well in the fridge for up to 3 days.
- Feta and parsley add flavor and brightness just before serving.
- Customize with different beans, greens, or pasta shapes.
- Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American
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