Orzo and tuna pasta salad
15 Min Serves 4
For the dressing:
- Juice of ½ a lemon
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 garlic clove, crushed
- Salt and black pepper
- 3 tbsp olive oil
For the Salad:
- 200g orzo
- 2 x 80g pots John West Infusions Basil
- Large handful of fresh parsley, chopped
- ½ a red onion, chopped
- 1 large cucumber, chopped
- 200g multi-coloured cherry tomatoes, halved
- 200g rocket
- 40g pine nuts
In a large bowl, whisk together the lemon juice, mustard, oregano, garlic and some salt and pepper. Slowly pour in the olive oil while whisking.
Bring a large pan of salted water to a boil and cook the orzo according to package directions. Drain and rinse in cold water. Transfer to the bowl with the dressing.
Add the tuna, orzo, parsley, red onion, cherry tomatoes and cucumber. Stir to combine well. Add dressing.
Divide the rocket amongst four serving bowls and top with the tuna pasta salad. Scatter with the pine nuts, to serve.
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Boil a large pan or salted water, then cook the orzo according to instructions on the packet.
This tuna and orzo pasta salad makes four portions. Make this for the family or save any leftovers for another day.