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Cooking Group 2012

Orzo Salad with Tuna

Kitchen Commons



  • 8 cups chicken broth
  • 3 cups orzo
  • 2 cans light tuna in water
  • 2 (15-ounce) can garbanzo beans, drained and rinsed
  • 3 cups red and yellow teardrop tomatoes or grape tomatoes, halved
  • 1 1/2 cups finely chopped red onion
  • 1 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh mint leaves
  • About 1 1/2 cups Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper

Red Wine Vinaigrette

  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 tsp honey
  • 2 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 1 cup extra-virgin olive oil


  1. Pour the broth into a heavy large saucepan.Cover the pan and bring the broth to a boil over high heat.
  2. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stir-ring frequently, about 7 minutes.
  3. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  4. Toss the orzo with the tuna, beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette

  1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper if desired.

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