Ingredients
-
1 cup orzo pasta
-
3 green onions, sliced thin (tops included)
-
1/4 cup red bell pepper, minced fine
-
1/2 cup kalamata olive, finely diced
-
2 teaspoons fresh dill, finely minced
-
1 tablespoon fresh chives, finely minced
-
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
-
1 egg, hardboiled, finely diced
-
1/4 cup green bell pepper, minced fine
-
2 teaspoons celery seeds
-
1 medium roma tomato, diced
Instructions
- 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.