- 1 1/2 cups dry orzo pasta
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 garlic clove, minced
- 1 tablespoon honey
- Pinch of salt
- Pinch of freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 1/2 ounces baby spinach leaves (2 packed cups), roughly chopped
- 1 15-ounce can cannellini beans, rinsed and drained (I like to use Bush’s Beans)
- 1 5-ounce can solid white tuna, drained and flaked
- 1/2 small red onion, finely chopped (about 1/2 cup)
- 1 stalk celery, chopped (about 2/3 cup)
- 1/2 cup grape tomatoes, halved
- 2 tablespoons finely chopped fresh basil leaves
- 3/4 cup coarsely grated Parmesan cheese
- Cook the orzo according to the package directions. Drain and let cool slightly.
- In a small bowl, whisk together the lemon juice, garlic, honey, salt, pepper and oil.
- In a large bowl, combine the warm orzo with the spinach and stir to allow the spinach to wilt slightly. Add the beans, tuna, red onion, celery, tomatoes, and basil. Pour the vinaigrette over the orzo mixture and toss to coat. Stir in the Parmesan cheese.
- Serve the salad warm, at room temperature or even chilled. The salad will keep in an airtight container in the refrigerator for 5 days.
I love using whole wheat orzo in pasta salads, it’s packed with protein and fiber.
Recipe from Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell