Greek Layered Pasta Salad with Tuna
Greek

Greek Layered Pasta Salad with Tuna

Golden orzo mingles with briny tuna and fresh herbs in this vibrant layered salad that tastes like a sunny afternoon on the Greek islands. The honey-Dijon dressing brings everything together beautifully, making it my go-to for potluck dinners and casual entertaining.

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)

Nutrition Facts

Per Serving (serves 8 servings)

Calories588
Total Fat34g
Cholesterol1mg
Sodium28mg
Total Carbohydrates60g
Dietary Fiber7g
Sugars8g
Protein13g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Cook the orzo according to the package directions, rinse under cold water until cool. Drain well, set aside.

  2. 2

    Combine all dressing ingredients using an immersion blender and season with salt and pepper.

  3. 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. 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. 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.