Tuna Orzo Salad
- Prep Time 10 min.
- Cook Time 10 min.
- Serves 4
Recipe Provided By: Every Day with Rachael Ray
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1. Ingredients
- 3 cups chicken broth
- 1 cup orzo
- 1/4 cup red wine vinegar
- Salt and pepper
- 2 (6 ounce) olive-oil-packed tuna, drained, oil reserved
- 1 (15.5 ounce) can chickpeas, drained
- 1 cup grape tomatoes, cut in half
- 1 yellow or red bell pepper, chopped
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh basil or parsley
- 1/2 cup crumbled feta cheese
Nutrition Info
Per Serving
- Calories: 613 kcal
- Carbohydrates: 70 g
- Dietary Fiber: 7 g
- Fat: 17 g
- Protein: 43 g
- Sugars: 9 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a saucepan, bring the broth to a boil. Stir in the orzo and cook until al dente. Drain and cool slightly.
- Meanwhile, in a large serving bowl, season the vinegar with salt and pepper and mix until the salt dissolves; set aside. Whisk in the reserved olive oil. Add the orzo to the dressing and toss to mix.
- Add the chickpeas, tomatoes, bell pepper, onion and basil to the orzo. Break up the tuna with a fork and add to the salad with the feta cheese.
Yield: 4 servings
3. Still Hungry?
This bright and peppery tuna salad is a perfect, simple weeknight dinner.
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