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Categories:
orzo pasta green onions green bell pepper red bell pepper roma tomato kalamata olive egg fresh dill fresh chives celery seeds mustard fresh parsley lemon juice plain yogurt tuna freshly grated parmigiano salt pepper
Viewed: 111 - Published at: 4 years agoIngredients
- 1 cup orzo pasta
- 3 green onions, sliced thin (tops included)
- 1/4 cup green bell pepper, minced fine
- 1/4 cup red bell pepper, minced fine
- 1 medium roma tomato, diced
- 1/2 cup kalamata olive, finely diced
- 1 egg, hardboiled, finely diced
- 2 teaspoons fresh dill, finely minced
- 1 tablespoon fresh chives, finely minced
- 2 teaspoons celery seeds
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons lemon juice
- 1 cup plain yogurt
- 1 (6 ounce) can tuna in water, thoroughly drained
- 1/3 cup freshly grated parmigiano-reggiano cheese
- salt
- pepper
Method
- Cook the pasta according to package directions, drain, rinse under cold water to quick chill, drain well and pour into large mixing bowl.
- Stir in green onions, bell peppers, tomatoes, olives, egg, fresh herbs, mustard, and parsley; mixing well.
- Add the lemon juice, yogurt, tuna and cheese, mix well; add salt and pepper to taste. Garnish with a sliced bell pepper slice, sliced tomato or additional cheese if desired.
- Serve immediately, if preparing to serve later, reserve 1/2 cup of the yogurt to add just before serving as the pasta will absorb the moisture when refrigerated.
