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Italian Tuna and Orzo Salad

  • Author: Roz Corieri Paige | La Bella Vita Cucina
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 - 6 cups 1x
  • Category: Salad
  • Cuisine: Italian

Description

An absolutely delightful salad with delicious Italian tuna.  Perfect for hot summer days and for anyone who wants to eat lighter with fresh ingredients.  ENJOY!


Scale

Ingredients

28 oz. jars/cans of imported Italian tuna packed in water or olive oil

1 cup uncooked orzo pasta

1 cup baby spinach, cut up into smaller pieces

1/2 cup sun-dried tomatoes, drained and chopped

1/2 small red onion, chopped

1 cup toasted pine nuts

68 leaves of basil, chopped

24 oz. goat cheese crumbles

For the vinaigrette:

23 Tbsp. lemon-infused extra virgin olive oil (regular EVOO is just fine too)

1 Tbsp. freshly squeezed lemon juice

11/2 teaspoon Dijon mustard

1 garlic clove, minced

pinch of sea salt

pinch of freshly cracked black pepper


Instructions

Ahead of time, whisk all of the vinaigrette ingredients together until well blended.  Set aside until ready to dress the salad.  Refrigerate leftover vinaigrette.

Under a broiler, roast the pine nuts until golden.  Keep an eye on these because they burn very fast.  It will only take a minute or two to become golden.  

In a large pot, boil water and then cook the orzo pasta according to package directions (minus 2 – 3 minutes though so it doesn’t overcook), until al dente and not soft.  Immediately drain the orzo in a colander and run cold water over it to chill the pasta.  Set aside.

While the pasta is cooking, chop up all of the remaining salad ingredients and put them in a large serving bowl.  Add the pasta when drained and chilled.  Mix everything thoroughly.

Drizzle the lemon vinaigrette lightly over the salad and toss.

ENJOY!