Summertime is almost here and this salad is proof that spring and summer can collide so very well. I had some leftover asparagus in the fridge and it needed a home so here it is. This salad is definitely inspired by the Mediterranean, a place I've never been to but want to visit so badly! The past few summers I've had the Amalfi coast and Greece on my list of places to visit and I'm a little sad that I couldn't make it work this year either-but that's ok! Because I have Hawaii in my near future so there are no tears.
I love mayonnaise type pasta salads; I will never say no to a pasta salad of any kind, to be honest. But sometimes a vinegar/olive oil based dressing is really nice and light. This one is of the latter variety, giving you so much freshness and brightness in one bowl.
Ingredients
- Dressing:
- 1/4 cup olive oil
- 3 tablespoons lemon juice (from about 1 lemon)
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- Pinch of red pepper flakes
- A few turns of freshly ground pepper
- Salad:
- 1 can of tuna, drained
- 3/4 pound orzo pasta, cooked and drained and cooled to room temperature
- 5 thin spears of asparagus, thinly sliced
- 2 vine-ripe tomatoes, diced
- 1 (8-ounce) can of black olives
- 2 Persian cucumbers, diced
- 2 shallots, peeled and minced
- 2 ounces feta or cotija cheese, crumbled
Instructions
- To Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, red pepper flakes and pepper.
- Salad: In another bowl, add the tuna, cooled orzo pasta, asparagus, tomatoes, black olives, cucumbers, shallot and cheese. Pour in the dressing and give it a good toss, making sure it's evenly coated and combined.
- Give it a taste and adjust the salt according to your liking. I added an additional pinch of two of salt. Serve cold.
