Pack this protein filled tuna and orzo pasta salad for your lunch or summer picnic! It’s easy to transport, and makes a TON!
Dish Count :: 1 Mixing Bowl, 1 Pot, 1 Cutting Board
I’m finally getting around to sharing this recipe with you. It’s a special recipe, by an even more special person who has been an inspiration to me, and so many others. And how lucky am I that I get to share it with you!
I am the first to admit that I ate this pasta salad for five days straight – it made way more than it said it would in the recipe (PRAISE!). Because even if it didn’t make way more than the 6 servings, I would have happily made it again just to get more! It’s that good. And, even better, it’s easy!
Andie has released her new cookbook, Eating In the Middle, and it is full of inspired recipes that are full of fresh ingredients that are simple and approachable. This was the second recipe I made from the book, along with the chile rubbed salmon (because DUH!, Salmon!), and this was out of this world. Come to think of it, those two recipes together are the perfect summer meal.
Andie has chronicled her weight loss journey on her site, as well as her best selling book “It Was Me All Along“, and she has inspired so many along the way – including me. So naturally, when she emailed me to ask if I would review her book, it was a no brainer.
This recipe is one I will be making again and again. And I hope you will too.
Tuna and Orzo Pasta Salad
- 1 1/2 cup Dry Orzo Pasta
- 1/4 cup Lemon Juice
- 1 clove Garlic, minced
- 1 Tbsp Honey
- Salt/Pepper - to taste
- 1/4 cup Olive Oil
- 2 cups Spinach, chopped
- 1 can Cannellini or Garbanzo Beans (I used Garbanzo since it's what I had on hand)
- 1 can (5 oz) Solid White Tuna, drained and flaked (Use the Solid tuna in water here!)
- 1/2 cup Red Onion, or Shallot, minced
- 1 stalk Celery, chopped
- 1/2 cup Grape Tomatoes, sliced in half (Or more! They are so good!)
- 2 Tbsp Basil, minced
- 3/4 cup Grated Parmesan (optional - it's great without it, too)
Cook orzo pasta according to directions, in heavily salted water. Drain and rinse in cold water to stop the cooking process.
While the orzo is cooking, in a large mixing bowl, whisk together the dressing ingredients, and set aside.
To the bowl with the dressing, add in the spinach, beans, tuna, red onion, celery, and grape tomatoes. Add in drained orzo pasta and toss together to coat. Add in parmesan cheese. Serve warm or chilled.
Salad will keep for 5 days. Perfect for lunches!