Mediterranean Orzo Salad with Tuna, Artichoke & Sun-dried Tomatoes

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Prep Time 28 mins
Total Time 28 mins
Course Dinner, Lunch
Cuisine Olive Oil, Pasta, Vegetables
Servings 4 servings


For Orzo:

  • 1-1/2 cups dried orzo (about 9 oz.)
  • 1 14-oz. can artichoke hearts drained and quartered.
  • 1/2 cup oil-packed sun-dried tomatoes drained and cut in julienne style
  • 1 6.7-oz. can water-packed solid white tuna drained. I added two for extra protein.
  • 1/4 cup capers drained
  • 3 tbsp flat leaf parsley coarsely chopped
  • Sea salt

For the lemon Dijon Mustard Dressing:

  • 3 tbsp olive oil – See if need more.
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 small clove garlic grated
  • 1/2 tsp sea salt (fine)
  • 1/4 tsp black pepper (ground)
  • 1 tbsp shallot finely chopped


  • Bring a large pot of well-salted water to a boil. Add the orzo and cook according to the package. Drain well and transfer orzo to a large mixing bowl.
  • Prepare the dressing: In a mason jar add the chopped shallots, olive oil, lemon juice, Dijon mustard, oregano, grated garlic, sea salt, and black pepper. Shake well and set aside.
  • In the mixing bowl with the orzo, add the tuna, quartered artichoke hearts, julienned sun-dried tomatoes, capers & parsley. Pour the dressing & toss until evenly combined.
  • Taste and season with salt and pepper as needed. You are ready to serve.
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