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, stirring occasionally, until just al dente, 5 to 7 minutes. Drain and rinse under cold water until cool.
- 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
- Use fresh lemon juice for the best flavor.
- Drain tuna well to avoid excess oil.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 mins
- Cook Time: 7 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 15mg