Ingredients
Scale
- 2 cups whole-wheat orzo (about 13 ounces)
- 1 large lemon, zested and juiced
- ¼ cup extra-virgin olive oil
- ½ teaspoon ground pepper
- ¼ teaspoon kosher salt
- 4 cups finely chopped broccoli (14 ounces)
- 2 (5-ounce) cans tuna in olive oil, drained and flaked
- 1 cup sliced pitted Kalamata olives
- 1 tablespoon chopped fresh oregano
Instructions
- Bring a large saucepan of water to a boil. Add orzo; cook for 5-7 minutes until al dente. Drain and rinse under cold water.
- Whisk lemon zest, lemon juice, olive oil, pepper, and salt in a large bowl.
- Add orzo, broccoli, tuna, olives, and oregano to the dressing. Stir to combine.
Notes
- Store leftovers in the fridge for up to 3 days.
- Serve chilled as a light lunch or side dish.
- Prep Time: 10 mins
- Cook Time: 7 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 15mg