Best Orzo And Tuna Salad Recipes

ORZO AND TUNA SALAD

Orzo and Tuna Salad image

For a tasty variation on tuna salad, stir in orzo, cream cheese and cucumber.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1/2 teaspoon salt
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 package (3 oz) cream cheese, softened
1 1/2 cups diced cucumber (about 1 medium)
3 tablespoons cider vinegar
2 medium stalks celery, thinly sliced (1 cup)
1 tablespoon olive or vegetable oil
2 cans (5 oz each) albacore tuna in water, drained
2 tablespoons chopped fresh dill weed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In 3-quart saucepan, heat 2 quarts water and 1/2 teaspoon salt to boiling. Add pasta; cook 7 to 9 minutes or until tender. Drain pasta. Rinse with cold water; drain.
In food processor, place cream cheese, 1 cup of the cucumber, the celery, vinegar and oil. Cover; process until smooth.
In large bowl, stir pasta, cream cheese mixture, remaining 1/2 cup cucumber and remaining ingredients until well mixed.

Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 3 g, TransFat 0 g

TUNA, GREEN BEAN, AND ORZO SALAD

Tuna, Green Bean, and Orzo Salad image

Categories Salad Bean Picnic Dinner Salad Dressing Tuna Summer Simmer Boil Orzo

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds slender green beans, trimmed and halved crosswise
2 large red potatoes, diced
1/2 pound orzo pasta
1/3 cup freshly squeezed lemon juice
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pint cherry tomatoes, halved
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
1 (9-ounce) can Italian oil-packed tuna, drained

Steps:

Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Return the water to a simmer, add the potatoes, and cook until they are just tender but still hold their shape, 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel. Bring the water back to a boil and add the pasta. Cook until tender, stirring occasionally, 10 to 12 minutes. Drain and set aside.
In a small bowl, whisk together the lemon juice, garlic, olive oil, oregano, salt, and pepper. Place the tomatoes, basil, and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans, potatoes, and pasta. Pour the dressing over the salad and toss again to coat the salad with the dressing.