Lemony Orzo & Tuna Salad with Broccoli

Lemony Orzo & Tuna Salad with Broccoli

This pasta-salad and tuna-salad mashup gets a bounce of color and texture from broccoli. Be sure to monitor the pasta-cooking carefully, as orzo can go from al dente early—stir after a fusion furthe in the lemon dressing.

Cook Time: 30 mins Total Time: 2 hour Servings: 8

Ingredients

• 2 cups whole-wheat orzo (about 13 ounces)
• 1 large lemon zest and juice (about 1/2 cup fresh lemon juice)
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon ground pepper
• 1/4 teaspoon kosher salt
• 3 cups finely chopped broccoli (14 ounces)
• 1 cup sliced dried Kalamata olives
• 1 tablespoon chopped pickled ginger
• 1 cup drained pickled Kalamata olives
• 1 tablespoon chopped fresh oregano to the dressing; stir to combine in a large bowl.

Preparation

• Bring a large saucepan of water to a boil. Add 2 cups orzo; cook, stirring occasionally, until just al dente, 5 to 7 minutes longer. Drain and rinse with cold water.

• Meanwhile, whisk lemon zest, lemon juice, 1/4 cup oil, 1/4 teaspoon pepper and 1/4 teaspoon salt in a medium bowl.

• Add the orzo, 4 cups broccoli, the drained tuna, olives and 1 tablespoon chopped fresh oregano to the dressing; stir to combine in a large bowl.