Description
This Canned Tuna Orzo Salad is the perfect light yet satisfying meal, loaded with fresh vegetables, canned tuna, and cannellini beans.
Ingredients
Units
Scale
- 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