Tuna Spinach Orzo Salad Recipes

Steps:

• Cook orzo according to directions, reserving 1/4 cup pasta water.
• Add drained orzo to a large bowl and mix in white wine vinegar, 1/4 cup extra virgin olive oil, lemon juice and zest, garlic.
• Gently fold in spinach and tuna - breaking up any larger pieces but not destroying it.
• Add reserved pasta water and remaining extra virgin olive oil to desired consistency. I usually use all of the pasta water and about 1/8 cup oil.
• Add dill and salt and pepper to taste.
• Fold in feta using as much or little as you like. We love the saltiness this gives the dish so I use the full 8 ounces, sometimes more.
• Enjoy for lunch or dinner. This is also great to take to work for lunch as it doesn't necessarily have to be refrigerated.

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Steps:

• 1. Cook orzo 8 to 10 minutes or al dente. Rinse briefly in cold water, drain and add to a large bowl.
• 2. Toss with 1 tablespoon olive oil.
• 3. Prepare the dressing by combining the remaining oil through cumin, whisking until smooth.
• 4. Toss with orzo.
• 5. Add spinach, pepper, olives, scallions, and capers. At this point, salad can be refrigerated for several hours.
• 6. At serving time, add crumbled Feta cheese and pine nuts.

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

Steps:

• In a small bowl, whisk together yogurt, Dijon, and lemon juice; season with salt and pepper. Place dressing in a resealable plastic bag or airtight container. Place spinach, grapes, and onion, if using, in another airtight container (separate from dressing). Refrigerate, up to overnight.
• Just before serving, drain tuna, add to salad, and toss with dressing. Include flatbreads, if desired.

Steps:

• 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 or parsley to the orzo.
• Break up the tuna with a fork and add to the salad with the feta cheese.

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.