This pasta- 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. Source: EatingWell Magazine, June 2020

Liana Krissoff


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil over high heat. Add orzo and cook, stirring occasionally, until just al dente, 5 to 7 minutes. Drain and rinse under cold water until cool.

  • Meanwhile, whisk lemon zest and juice, oil, pepper and salt in a large bowl.

  • Add the orzo, broccoli, tuna, olives and oregano to the dressing; stir to combine.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

345 calories; 15.6 g total fat; 1.6 g saturated fat; 6 mg cholesterol; 505 mg sodium. 249 mg potassium; 34.1 g carbohydrates; 8.1 g fiber; 1 g sugar; 17.2 g protein; 1528 IU vitamin a iu; 51 mg vitamin c; 39 mcg folate; 33 mg calcium; 1 mg iron; 25 mg magnesium;