Tuna and orzo pasta salad

Heart outline Heart 1 person Clock graphic 15 Min Cutlery circle 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

Step 1

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.

Step 2

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.

Step 3

Add the tuna, orzo, parsley, red onion, cherry tomatoes and cucumber. Stir to combine well. Add dressing.

Step 4

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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