Mediterranean Tuna Salad

5 from 2 votes

This Mediterranean Tuna Salad is loaded with orzo, tuna, crisp veggies, fresh herbs, and a zesty lemon-oregano vinaigrette—so fresh and flavorful!

Prep Time35

Cook Time9

Total Time44

Course: Lunch, Salad

Cuisine: Mediterranean

Keyword: Mediterranean Tuna Salad

Servings: as a side

Author: Chelsea Lords

Cost: $12.21

Equipment

Mason jar or other sealable container

Ingredients

Dressing

1/4 cup red wine vinegar
2 tablespoons Dijon-style mustard not regular mustard
1 teaspoon dried oregano
1 clove garlic minced, 1 teaspoon
1/2 cup olive oil
1 large lemon
1 tablespoon honey
Salt and pepper

Salad

1 cup orzo pasta measured when dry
2 (5-ounce) cans tuna preferably packed in olive oil, drained
1 cup diced roasted red bell peppers jarred, 3 to 4 peppers, see note 1
1/2 cup drained and coarsely chopped kalamata olives
1/2 cup chopped flat-leaf Italian parsley
1/2 cup diced red onion 1/2 an onion, see note 2
1-1/3 cup chopped cucumber 1 English cucumber or 3 Persian/salad cucumbers
1/2 cup crumbled feta cheese

US - Metric

Instructions

Add all dressing ingredients to a mason jar. Add 1/2 teaspoon lemon zest and 3 tablespoons lemon juice. Season to taste with salt and pepper. I add 1/2 teaspoon salt and 1/4 teaspoon pepper (add to preference). Seal the jar and shake vigorously to combine. Store in the fridge while preparing the rest of the salad.
Cook 1 cup dry pasta according to package directions. Don’t forget to salt the pasta water (I add 1 teaspoon to every 4 cups of water). Without salting the water, the whole salad will taste under-seasoned. Drain pasta, rinse under cold water, let cool, and allow to dry. Transfer to a large bowl and toss with 2–3 tablespoons of the dressing.
Meanwhile, prep the rest of the ingredients: drain the tuna and flake it apart with a fork. Add to the drained pasta. Drain and coarsely dice the roasted bell peppers, coarsely chop the olives, finely chop the parsley, dice the red onion, and chop the cucumber(s). Add all the ingredients to the bowl with the pasta and tuna. Add in the feta cheese.
Drizzle on dressing to your desired preference. (I use most of the dressing but usually have a few tablespoons leftover—you can use all of it or less depending on how dressed you like your salads. If the salad is sitting out for a bit, it does absorb the dressing fairly quickly and may need to add a bit more occasionally.) Gently toss the salad and enjoy immediately. This salad doesn’t store well once dressed.

Video

Notes

Note 1: Most grocery stores keep roasted red peppers near the pickles, capers, and artichoke hearts. Here’s what I use.

Note 2: If you’re sensitive to the flavor of raw red onion, soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before adding into the salad.

Storage: This salad doesn’t store well once dressed. The dressing will soften the veggies, and the orzo bloats. The salad can be made in advance if you store everything separately and toss together right before serving.

Nutrition