Greek

Greek Layered Pasta Salad with Tuna

Name: Greek Layered Pasta Salad with Tuna
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1 pound orzo; 1/3 cup chopped chives; 1/4 cup white wine vinegar; 1 small shallot (minced); 1 teaspoon honey; 1 teaspoon Dijon mustard; 1/3 cup extra-virgin olive oil; 2/3 cup canola oil; salt and freshly ground black pepper (to taste); 2 cups garbanzo beans (cooked or canned and drained); 2 cups cherry tomatoes (halved); 4 tablespoons Italian parsley (roughly chopped); 4 small zucchini (cubed and roasted with olive oil and Kosher salt and pepper); 2 tablespoons extra-virgin olive oil; 2/3 cup red onion (thinly sliced); 2 teaspoons lemon zest; 4 tablespoons fresh lemon juice; 2 tablespoons finely chopped fresh oregano; ======To Complete=====; 1 head romaine or red leaf lettuce (torn); 1 12 ounce jar Spanish or Italian tuna (packed in oil); feta f (for garnishing)

I am a big fan of good-quality canned Tuna. My favorite is Bonito del Nord from northern Spain.

By Chef Laura Bonicelli

artichokesromaine

Prep Time

25 min

Cook Time

—

Total Time

25 min

Servings

8 servings

Ingredients

1 poundorzo

Dressing

1/3 cupchopped chives
1/4 cupwhite wine vinegar
1 small shallot (minced)
1 teaspoonhoney
1 teaspoonDijon mustard
1/3 cupextra-virgin olive oil
2/3 cupcanola oil
salt and freshly ground black pepper (to taste)

Garbanzo Bean Mixture

2 cupsgarbanzo beans (cooked or canned and drained)
2 cupscherry tomatoes (halved)
4 tablespoonsItalian parsley (roughly chopped)

Orzo

4 small zucchini (cubed and roasted with olive oil and Kosher salt and pepper)
2 tablespoonsextra-virgin olive oil
2/3 cupred onion (thinly sliced)
2 teaspoonslemon zest
4 tablespoonsfresh lemon juice
2 tablespoonsfinely chopped fresh oregano
======To Complete=====
1 head romaine or red leaf lettuce (torn)
1 12 ounce jarSpanish or Italian tuna (packed in oil)
feta f (for garnishing)

Instructions

1
Cook the orzo according to the package directions, rinse under cold water until cool. Drain well, set aside.
2
Combine all dressing ingredients using an immersion blender and season with salt and pepper.
3
In a medium-sized bowl, combine the garbanzo beans, tomato, and parsley. Toss with enough dressing to coatóseason with salt and pepper to taste and chill until ready to assemble.
4
In another bowl, combine the pasta, zucchini, oil, onion, zest, juice, and oreganoósalt and pepper to taste and chill until ready to assemble.
5
Layer salad starting with a bed of romaine or lettuce, then the pasta mixture, and then the garbanzo bean mixture. Top with tuna and feta and finally drizzle with dressing. Finish with a sprinkle of course sea salt.

Nutrition (per serving)

588

Calories

13g

Protein

60g

Carbs

34g

Fat

Fiber

28mg

Sodium