Tuna White Bean Orzo Pasta Salad
Tuna White Bean Orzo Pasta Salad
Pasta salad is a great option for lunches, especially in the heat of the summer. They keep well in the fridge for a few days which means you can cook once and eat a few times. The key to a satisfying, meal-worthy pasta salad is a combination of protein and fiber along with the typical veggies and pasta. This recipe uses fresh tarragon but feel free to substitute any fresh soft herbs like dill, basil, or parsley. You could also stir in a handful or two of baby spinach or arugula for a boost of leafy greens.
Makes: about 8 cups
Prep time:
Total time:
Ingredients:
- 8 ounces orzo pasta
- 1 cup frozen sweet peas
- ¾ cup mayonnaise
- 2 tablespoons rice wine vinegar (or tarragon vinegar if you have it!)
- 3 tablespoons fresh tarragon, finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
- 2 ribs celery, small diced (about 1 cup)
- ½ medium sweet yellow onion, small diced (about ½ cup)
- 2 (5-ounce) cans tuna like Wild Planet or Safe Catch, flaked
- 1 (15-ounce) can white beans like navy or great northern, drained and rinsed
Directions:
- Cook pasta according to package directions in well salted water. Place the peas in the bottom of a colander; drain hot pasta over the peas. Rinse with cool water.
- Meanwhile, in a large bowl whisk together mayonnaise, vinegar, tarragon, salt, and pepper.
- Add celery, onion, tuna, beans, orzo, and peas. Stir gently to combine. Adjust seasoning to taste.
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