Thursday, March 18, 2010

Orzo Tuna Salad with Vinaigrette Recipe

As soon as the weather seems to be turning into spring, I get in the mood for salads, macaroni salad, this is with chickpea's, peppers, olives and cheese and tuna. Orzo, an Italian pasta, is like rice, so it holds the flavors better than larger pasta.

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups grape tomatoes or vine ripe tomatoes chopped
2 tablespoons minced garlic
4 tablespoons chopped kalamata olives
1/4 cup of strips of provolone or mozzarella cheese
2 tablespoon chopped pepper
1 can Italian tuna in olive oil
About 3/4 cup ***Red Wine Vinaigrette
Salt and freshly ground black pepper, dried oregano optional sprinkle to taste
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Toss the orzo with the beans, tomatoes, garlic, tuna, cheese and olives. Add enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

***Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. Open the top of the blender, gradually blend in the oil. Season the vinaigrette, to taste, I like a dash of red pepper...

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