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Orzo-Tuna Salad with Tomatoes

 Orzo-Tuna Salad with Tomatoes
Stuffed tomatoes provide endless options when you add meat, cheese, rice, veggies – or in this case, orzo. — Jenni Dise, Phoenix, Arizona
4 ServingsPrep/Total Time: 25 min.


  • 3/4 cup uncooked whole wheat orzo pasta
  • 4 large tomatoes, sliced
  • 16 small fresh basil leaves
  • 1 pouch (11 ounces) light tuna in water
  • 1 cup cubed part-skim mozzarella cheese
  • 3 tablespoons minced fresh basil
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • Cook orzo according to package directions. Arrange sliced tomatoes on
  • a serving plate; top with whole basil leaves.
  • Drain pasta; rinse with cold water and place in a large bowl. Add
  • tuna, cheese and minced basil. In a small bowl, whisk oil, vinegar,
  • salt and pepper; drizzle over pasta mixture and toss to combine.
  • Spoon over tomatoes. Yield: 4 servings.
Nutritional Facts: 1 serving equals 392 calories, 15 g fat (5 g saturated fat), 41 mg cholesterol, 523 mg sodium, 31 g carbohydrate, 7 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.

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Orzo-Tuna Salad with Tomatoes (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.