Orzo Salad with Tuna or Salmon

Orzo Salad with Tuna or Salmon

The dainty, rice-shaped orzo suits this light summer salad, but feel free to use any small pasta.  You can use canned salmon in place of the tuna.  Makes 4-6 servings.

2 cans (170 g/ 6 oz.) solid white tuna, drained
1-1/4 cups orzo
1.5 L boiling water, with 2 t. salt
1/3 cup olive oil
4 T. white or red wine vinegar
2 tomatoes, diced
½ medium red onion, quartered and thinly sliced
½ cup green or red peppers, cut into small dice
½ cucumber or zucchini, finely chopped and seeded
¼ cup chopped fresh basil, mint and/or parsley
Black pepper, and salt, depending on saltiness of tuna

Add the pasta to the boiling salted water and cook for 8 to 10 minutes, just until al dente.  Drain the pasta well and place it in a salad bowl.  While it’s still warm, toss the pasta with the olive oil and vinegar.

Break up the tuna/salmon into smaller chunks and add it to the pasta with the vegetables and herbs.  Toss gently to avoid breaking up the tuna/salmon.  Let sit for 30 minutes for the flavours to blend.

(Mrs. Cook’s Kitchen by Gay Cook, Whitecap Books, www.whitecap.ca)

2017-02-27T23:46:48-08:00 Categories: Recipe|