Recipes / Mediterranean Summer Salad

Ingredients

• 1 pound Dried Orzo
• 12 ounces Oil-Packed Albacore Tuna, Undrained
• 1 5/6 cups Furmano's Diced Tomatoes, Drained with Juice Reserved
• 1/4 cup Fresh Basil, chopped
• 1 each Lemon, Zested & Juiced
• 3/4 cup Feta Cheese, Crumbled
• 1/2 cup Pine Nuts, Lightly Toasted

Preparation

1. In large pot, bring about 4 quarts of water to a boil over high heat.
2. Stir in orzo and cook, uncovered, just until al dente, about 10 to 12 minutes (or follow package directions).
3. Meanwhile, put undrained tuna into a large mixing bowl, flaking tuna lightly with a fork.
4. Add drained Furmano's Diced Tomatoes, basil, lemon juice and zest, feta cheese and pine nuts; toss lightly to combine.
5. Drain hot cooked orzo well and add to tuna mixture, tossing to blend.
6. May be served warm or cold. Spoon into individual bowls and garnish with additional fresh basil, if desired.