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Lemony Orzo & Tuna Salad with Broccoli

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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)
  • 2 (5-ounce) cans tuna in olive oil, drained and flaked
  • 1 cup sliced pitted kalamata olives
  • 1 tablespoon chopped fresh oregano
Directions:
  1. 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.
  2. Meanwhile, whisk lemon zest, lemon juice, ¼ cup oil, ½ teaspoon pepper and ¼ teaspoon salt in a large bowl.
  3. Add the orzo, 4 cups broccoli, the flaked tuna, 1 cup olives and 1 tablespoon oregano to the dressing; stir to combine.
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