Lemony Orzo & Tuna Salad with Broccoli
This pasta-salad and tuna-salad mashup gets a boost of color and texture from broccoli. Plenty of Kalamata olives add a briny bite. Be sure to monitor the pasta-cooking carefully, as orzo can go from al dente to mush in a minute. If in doubt, drain it a little early—it’ll soften further in the lemon dressing.
Ingredients
- 2 cups whole-wheat orzo about 13 ounces
- 1 large lemon zested and juiced
- ¼ cup extra-virgin olive oil
- ½ teaspoon ground pepper
- ¼ teaspoon kosher salt
- 4 cups finely chopped broccoli 14 ounces
- 5- ounce cans tuna in olive oil drained and flaked
- 1 cup sliced pitted Kalamata olives
- 1 tablespoon chopped fresh oregano
Instructions
- Bring a large saucepan of water to a boil. Add 2 cups orzo; cook, stirring occasionally, until just al dente, 5 to 7 minutes. Drain and rinse under cold water until cool.
- Meanwhile, whisk lemon zest, lemon juice, ¼ cup oil, ½ teaspoon pepper and ¼ teaspoon salt in a large bowl.
- Add the orzo, 4 cups broccoli, the flaked tuna, 1 cup olives and 1 tablespoon oregano to the dressing; stir to combine.
