Total Time
Prep 30 mins
Cook 0 mins

Packed with flavor! All this salad needs is some good crusty bread to make it a complete summer meal. Also good without the tuna but then use less lemon juice. Fridge time not included.

Ingredients Nutrition


  1. Cook orzo al dente according to packet directions.
  2. Drain and rinse with cold water, drain again then transfer to a bowl.
  3. Add all the salad ingredients except for the tuna and eggs.
  4. In a jar mix all the dressing ingredients and shake well, pour half of the dressing over the salad and mix together.
  5. Cover and place in the fridge so the flavors can develop, for at least one hour.
  6. Before serving add the rest of the dressing and the tuna, toss and garnish with the eggs.
  7. Alternatively serve the rest of the dressing in a small jug on the side.
Most Helpful

We loved this salad! Great in the summer - very light and refreshing on a hot day. Loved the tuna and egg in the salad as well - everything in one dish! I did add fresh basil, shredded carrots, and grated parmesan cheese.

LaurelAnn June 20, 2010

This salad was absolutely delicious. I had cut the recipe in half since there was only 2 of us and it still made for a lot of salad. I went with the parsley and fresh basil mix and I thought it added to the flavor very nicely. I chose the green onions over the red. I had mixed some of the dressing in with the tuna and placed the tuna in the middle of the salad instead of mixing it all together and went with the eggs on the side. The flavors were really yummy and it all went so well together and so filling. Will definitely be making this again. Thanks for sharing your recipe Pets'R'us.

FrenchBunny April 09, 2010

My whole family loved this recipe. My daughter, who doesn't like garbanzos, carefully picked them out, and was crazy about the result. I think that any beans would be fine - I will try white beans next time. I left out the olives - didn't have any. Still delicious.

BettyBoop330 June 24, 2006