Ingredients
- —125 g whole wheat orzo
- —1 red onion
- —1 leek
- —1 yellow bell pepper
- —2 eggs
- —2 tbsp mayonnaise
- —50 g arugula
- —100 g canned tuna
- —1 tbsp olive oil
- —1 tsp white wine vinegar
- —pinch of salt
- —pinch of black pepper
Instructions
A fresh and nutritious pasta salad where tuna, soft-boiled egg, and crunchy vegetables come together in a light, creamy dressing.
Cook the orzo according to package instructions and let it cool
Boil the eggs for 6–7 minutes for a soft center and cool them in cold water
Slice the red onion into thin half rings
Cut the leek into fine rings and rinse clean
Dice the yellow bell pepper into small cubes
Drain the tuna and flake it into chunks
Mix mayonnaise with a splash of white wine vinegar and a bit of olive oil
Season the dressing with salt and pepper
Combine the cooled orzo with the vegetables, arugula, and tuna
Cut the eggs in half
Arrange the salad on a plate and place the eggs on top
Drizzle the dressing over and serve immediately
Serving Tip
Serve this salad lukewarm or slightly chilled for the best taste and texture.
Storage Tip
Store covered in the refrigerator for up to 1 day, adding the arugula just before serving.