The versatility of this silky pasta and its delicate texture just screams spring. This salad will last covered in the fridge for two days.
|500 g||Orzo, cooked, drained|
|¼ cup||Extra virgin olive oil|
|2 Tbsp||Red wine vinegar|
|1 Tbsp||Lemon pepper|
|1||Lemon, zest and juice|
|1 cup||Celery, finely sliced|
|1||Red capsicum, deseeded and chopped|
|1||Red onion, finely diced|
|3 Tbsp||Spring onions, chopped|
|½ cup||Fresh coriander, chopped|
|300 g||Canned tuna, drained (we used the lemon & pepper variety) (Main)|
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- 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.
- Toss warm orzo in olive oil, honey, vinegar, lemon pepper and lemon zest and juice. This allows these ingredients to infuse the orzo.
- Add remaining ingredients to orzo and combine well.
- Toss and chill for 1 hour in refrigerator.
- Serve with crusty bread.