Orzo, Artichoke and Tuna Salad

Number of Servings: 4

Salad and Vinaigrette Ingredients:

½ cup (125 mL) dry orzo pasta

2 tablespoons (30 mL) olive oil
Juice and zest from ½ of a lemon (about 2 tablespoons juice)
1 jar (170 mL) artichoke hearts, drained, roughly chopped
1 can (170 grams) flaked or chunk tuna, drained
1 cup (250 mL) chopped fresh tomatoes
¼ cup (60 mL) chopped green onions
¼ cup (60 mL) finely chopped red onion
Sea salt; freshly ground black pepper
½ cup (125 mL) fresh chopped basil
¼ cup (60 mL) toasted pine nuts

Mixed greens or fresh spinach

Method:

1. Prepare orzo: Bring a pot of water to a boil; add a generous amount of salt; add orzo and cook for 8 minutes, or until al dente. Drain, give it a quick rinse with cold water, and place in a shallow bowl to cool. Immediately add the olive oil, lemon zest and juice. Mix together and allow to come to room temperature, or to cool completely in the fridge.
2. When orzo has cooled, add tomatoes, green and red onions. Stir to thoroughly combine. Season to taste.
3. Just before serving, fold in artichokes, tuna, and chopped basil.
4. Serve as is, or on a bed of mixed greens or spinach; garnish with toasted pine nuts and extra chopped basil.

Questions and comments are always welcome     alex@chilipeppersandpears.com ^[1]