Tuna Orzo Salad Recipe

Name: Tuna Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken broth; 1 cup orzo pasta; 1/4 cup red wine vinegar; salt & freshly ground black pepper; 12 ounces tuna in olive oil, drained oil reserved (2 cans); 15 1/2 ounces chickpeas, drained; 1 cup grape tomatoes, cut in half; 1 yellow bell peppers or 1 red bell pepper, chopped; 1/2 red onion, finely chopped; 1/2 cup chopped fresh basil or 1/2 cup parsley; 1/2 cup crumbled feta cheese

Servings: persons

3 cups chicken broth
1 cup orzo pasta
1/4 cup red wine vinegar
salt & freshly ground black pepper
12 ounces tuna in olive oil, drained oil reserved (2 cans)
15 1/2 ounces chickpeas, drained
1 cup grape tomatoes, cut in half
1 yellow bell peppers or 1 red bell pepper, chopped
1/2 red onion, finely chopped
1/2 cup chopped fresh basil or 1/2 cup parsley
1/2 cup crumbled feta cheese

1
In a saucepan, bring the broth to a boil.
2
Stir in the orzo and cook until al dente.
3
Drain and cool slightly.
4
Meanwhile, in a large serving bowl, season the vinegar with salt and pepper and mix until the salt dissolves; set aside.
5
Whisk in the reserved olive oil.
6
Add the orzo to the dressing and toss to mix.
7
Add the chickpeas, tomatoes, bell pepper, onion and basil or parsley to the orzo.
8
Break up the tuna with a fork and add to the salad with the feta cheese.

1545

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups chicken broth, 1 cup orzo pasta, 1/4 cup red wine vinegar, salt & freshly ground black pepper, and more.

Yes, Tuna Orzo Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna Orzo Salad

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