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Spanish Orzo Pasta Salad with Potatoes & Green Beans
Elle

Spanish Orzo Pasta Salad with Potatoes & Green Beans

4.34 from 3 votes
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Salad
Cuisine: Spanish
Calories: 517

Ingredients
  

For the salad:
  • 300 g small new potatoes (I used a mix of white and red skinned)
  • 300 g green beans, trimmed and halved
  • 1 medium red onion, thinly sliced
  • 190 g jar quality white tuna, drained (see notes)
  • 1 cup orzo (risoni pasta) (200 g)
  • 250 g cherry tomatoes, quartered
  • handful flat leaf parsley, chopped
For the Smoked Paprika-Cumin Dressing:
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoon lemon juice
  • 2 cloves of garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • couple pinches cayenne pepper
  • freshly ground black pepper, to taste

Instructions
 

  1. 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.
  2. 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.
  3. Add the orzo to the pot of boiling water and cook until al dente (according to package instructions, about 8-10 minutes); drain well.
  4. 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.
  5. In a small bowl, add the dressing ingredients and mix together until well combined.
  6. 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.
  7. Enjoy!

Nutrition

Calories: 517kcal

Notes

  • 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).

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