Spanish Orzo Pasta Salad with Potatoes & Green Beans
A delicious mayonnaise-free, pasta salad recipe made with orzo, the tiny rice-shaped pasta and summer vegetables. Together with a simple Spanish-inspired dressing, it makes a tasty dish that can be enjoyed warm or at room temperature.
For the salad:
300gsmall new potatoes(I used a mix of white and red skinned)
300ggreen beans,trimmed and halved
1medium red onion,thinly sliced
190gjar quality white tuna,drained (see notes)
1cuporzo(risoni pasta) (200 g)
handful flat leaf parsley,chopped
For the Smoked Paprika-Cumin Dressing:
5tablespoonsextra-virgin olive oil
couple pinches cayenne pepper
freshly ground black pepper,to taste
Place the potatoes in a large pot of salted water. Bring to a boil and cook for 10-15 minutes, until tender when pierced with a knife. Using a slotted spoon, remove potatoes from the boiling water and transfer to a plate. Do not discard water.
Add the green beans to the pot and cook until crisp-tender, about 3-4 minutes. Using a slotted spoon, transfer the beans to a colander and rinse/soak with ice cold water to stop the cooking process. Drain well and transfer to a large bowl.
Add the orzo to the pot of boiling water and cook until al dente (according to package instructions, about 8-10 minutes); drain well.
While the pasta cooks, cut potatoes in half length-wise or quarters (depending on size), and transfer to the bowl with green beans. Add the red onion and the crumbled tuna.
In a small bowl, add the dressing ingredients and mix together until well combined.
Now add the cooked pasta to the bowl and pour over the dressing; toss to combine. Fold in the cherry tomatoes and fresh parsley serve warm or at room temperature.
I like to buy albacore tuna fillets packed in olive as it tastes better -- the oil seals in the flavor! I also drain the oil as I like to use my own favorite olive oil for salad dressings. When buying tuna, look for the blue MSC label as this means it is certified as sustainable.
If you are a fan of smokey flavors, feel free to add up to 1/4 teaspoon more smoked paprika. I prefer a more subtle flavor.
MAKE IT VEGAN: Omit the tuna, and replace it with 1-2 tablespoons capers (in brine) or a handful of Kalamata olives (pitted and thinly sliced).