Arts & Entertainment
Summer is Salad Time!
Looking for a fresh twist on your everyday tuna salad? Check out Dilled Tuna Orzo Salad -- and 10 other light dinner options
Summer has arrived! When temperatures topped out in the 90's this week, I quickly switched up my meal plan to include salad.
Summer is the perfect time to try new salad recipes. When the sun blazes down and the stifling humidity hits, people are in the mood for lighter fare. Plus, during the summer months produce is fresher, better tasting, and less expensive.
This year I’m excited to grow some of my own backyard vegetables and visit local Farmers’ Markets.
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I discovered this twist on regular old tuna salad last summer. Dilled Tuna Orzo Salad is packed with fresh ingredients and topped with an easy-to-prepare homemade dressing. I love all of the flavors and textures at play here: the dill, the mustard, the lemon, the crunch of the cucumber, the sweetness of the roasted red pepper and the bite of a briny cheese.
The use of orzo, small pasta that look like flat grains of rice, allows for an lighter texture compared to the dense, traditional, mayonnaise-laden tuna salads that I grew up with.
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Not only does this salad taste good, it’s good for you. Tuna, a lean protein, is an excellent source of omega-3 fatty acids. The addition of red peppers, tomatoes, and cucumber make for a salad that is high in fiber, vitamins, and antioxidants.
I recommend adding in additional vegetables that you enjoy. Try fresh peas or asparagus or shred in a carrot. I came up with this recipe by stirring in ingredients from my refrigerator until it fit my tastes and preferences. Make it yours!
Dilled Tuna Orzo Salad
1- 1/2 cups orzo
6 oz. canned tuna, broken into chunks
1 small to medium sized tomato, chopped
1/2 cup chopped cucumber
1/4 cup diced red onion
2-3 tablespoons drained and snipped roasted red peppers
1/3 cup grated Cojita cheese or crumbled feta cheese
Dressing:
1/4 cup Dijon-style mustard
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons (more or less to taste) snipped fresh dill
Salt and pepper to taste
Cook orzo according to package directions. Drain in colander. Rinse with cold water; drain again. Transfer to a large bowl. Add tuna, tomato, cucumber, red onion, roasted red pepper and cheese. Toss to combine. Add dressing ingredients to a jar with a lid. Screw on the lid and shake until dressing is combined. Pour dressing over orzo mixture. Toss to coat with dressing. Salt and pepper to taste.
If you’re hungry for more salads, please check out my top 10 dinner and side salads by clicking the links below: