Orzo Tuna Salad Recipe | PBS Food

Orzo tuna salad is a great appetizer or side salad for a picnic or Summer bbq. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: Serves 6-8 (as appetizer)

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Occasion: ,


  • Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice (from about 1 lemon)
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • Pinch of red pepper flakes
  • A few turns of freshly ground pepper
  • Salad:
  • 1 can of tuna, drained
  • 3/4 pound orzo pasta, cooked and drained and cooled to room temperature
  • 5 thin spears of asparagus, thinly sliced
  • 2 vine-ripe tomatoes, diced
  • 1 (8-ounce) can of black olives
  • 2 Persian cucumbers, diced
  • 2 shallots, peeled and minced
  • 2 ounces feta or cotija cheese, crumbled


  1. To Make the Dressing: To the a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, red pepper flakes and pepper.
  2. Salad: In another bowl, add the tuna, cooled orzo pasta, asparagus, tomatoes, black olives, cucumbers, shallot and cheese. Pour in the dressing and give it a good toss, making sure it’s evenly coated and combined.
  3. Give it a taste and adjust the salt according to your liking. I added an additional pinch of two of salt. Serve cold.
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