Mediterranean Tuna Orzo Salad

Why You’ll Love It

Easy to prepare: This tuna and orzo pasta salad is straightforward to make. Once you’ve cooked the orzo pasta and mixed in the other ingredients, you just need to whip up the dressing and combine it with the salad.
Tastes so fresh: Expect an authentic Mediterranean burst of flavors in every mouthful of this tasty salad. The Mediterranean diet is full of fresh ingredients and this salad boasts all the flavors!
Can be customized: You can swap out some of the ingredients for ones you prefer, if you want, such as swapping the tuna for shrimp or salmon, the pickled asparagus for mixed pickles or the green onion for shallots.

Mediterranean Tuna Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Orzo pasta: This rice grain-shaped pasta is widely available.
Tuna in olive oil: As it’s a main ingredient, it’s worth using something of quality like albacore tuna in extra virgin olive oil for example.
Cherry tomatoes: Cherry tomatoes or grape tomatoes add a pop of color and sweetness.
Olives: Kalamata olives are very tasty in this recipe.
Green onion: Adds a piquant flavor.
Fire-roasted red peppers: Or grilled bell peppers.
Cucumber: Adds freshness to the salad.
Feta cheese: Or another kind if you prefer.
Pickled asparagus: Or any other pickles for a tangy element.
Extra virgin olive oil: For the dressing.
Red wine vinegar: For an acidic element.
Lemon juice and lemon zest: Adds a citrusy tang. Use fresh lemon juice, not bottled.
Dijon mustard: Adds a bold flavor.
Honey: For a contrasting sweetness.
Herbes de Provence: Mixed herbs to add aromatic flavor.

How to Make Mediterranean Orzo Salad with Tuna

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the orzo: Follow the instructions on the package to cook the orzo and then drain it and lightly drizzle with oil and mix.
Assemble the salad: Flake the tuna into a bowl and add the orzo, cherry tomatoes, olives, green onion, roasted peppers, cucumber, feta, and pickled asparagus.
Make the dressing: Combine the dressing ingredients, adding kosher salt and pepper to taste. Toss the dressing with the salad.
Chill the salad: Refrigerate your Greek salad for half an hour and then serve garnished with extra cheese, basil, lemon wedges and, if liked, some capers too.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free orzo (this one’s pretty good!)
Tuna in olive oil: You can use canned salmon or another kind of fish or even shrimp.
Feta cheese: Not keen on salty feta? Sub another cheese if you like.
Fresh basil: You can omit the fresh basil garnish or swap it for fresh dill or thyme.
Dijon mustard: Wholegrain mustard would work instead.
Herbes de Provence: Swap this ingredient for chopped fresh herbs like chopped parsley and minced basil and/or thyme.
Optional add-ins: Add sun dried tomatoes, toasted pine nuts, artichoke hearts, chopped radish, or minced red onion if you want to include some extras in there.

Serving Suggestions

Appetizers: Begin your meal with crispy buffalo chicken tenders or chipotle wings.
The main course: Next up, serve this Mediterranean orzo and tuna salad, perhaps with farinata flatbread on the side.  
Desserts: Finish your meal with orange bars or cherry cheesecake egg rolls.

How to Store Tuna and Orzo Salad

Store: You can store this salad in an airtight container in the refrigerator for up to 3 days. Make sure to give it a final toss before serving and adjust the seasoning if necessary. It’s best enjoyed fresh or within the first day if possible for the best flavor and texture.
Freeze: Salads like this don’t freeze well.