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There are some recipes that just transport you, and this Coastal Orzo Medley is one of them. I first threw something similar together for a last-minute potluck. I was aiming for “bright and satisfying,” and let me tell you, the combination of briny olives, sun-dried tomatoes, and a zesty lemon dressing with tender orzo and flaky tuna was an instant hit! It wasn’t just good; it was “can-I-get-the-recipe?” good. Ever since, it’s become my go-to for a taste of the Mediterranean, no matter the season.

This isn’t just another pasta salad, friends. It’s a vibrant, protein-packed bowl of goodness that’s perfect for a light yet incredibly satisfying lunch, an elegant weeknight dinner, or even as a star dish at your next gathering. It looks as good as it tastes, and it’s surprisingly easy to whip up.

Why This Recipe Is a Winner

So, what makes this Coastal Orzo Medley so special? I’m glad you asked!

• A Symphony of Flavors: We’re talking tangy, savory, fresh, and bright all in one bite! The quick-pickled red onion in the dressing, the salty capers and Kalamata olives, the sweet chewiness of sun-dried tomatoes, and the fresh pop of dill and lemon – it all just works beautifully together.
• Hearty and Wholesome: With orzo pasta as its base, plus protein from the tuna and eggs, and plenty of fresh veggies, this salad will actually fill you up and leave you feeling great.
• Stunningly Simple to Assemble: While it looks like a gourmet meal, the steps are straightforward. A little chopping, some quick cooking, and then just artfully arranging it all. Perfect for when you want to impress without the stress!

What You’ll Need: The Ingredient Lineup

Here’s what you’ll need to gather to create this little bowl of sunshine. I’ve broken it down for you!

For the Salad Base & Goodies:

• Orzo Pasta: 1 ½ cups (approx. 300g) – This small, rice-shaped pasta is perfect for soaking up the dressing.
• Oil-Packed Sun-Dried Tomatoes: ¾ cup (approx. 125g), drained and julienned – They add a fantastic chewy texture and concentrated tomato sweetness.
• Kalamata Olives: ⅓ cup (approx. 60g), pitted and halved – For that essential briny, fruity punch.
• Slivered Almonds: 3 tablespoons (approx. 22g) – Toasted for a lovely crunch.
• Quality Tuna in Water: 2 cans (approx. 5 oz / 140g each, 280g total), drained – Use a good quality tuna; it makes a difference!
• Large Eggs: 3 of them – We’re aiming for perfectly jammy yolks.
• Fresh Green Beans: About 225g (½ lb), trimmed – For a pop of color and fresh crunch.
• Small Cucumber: 1 (approx. 150g peeled and seeded), sliced into ½-inch crescents – Adds coolness and crispness.
• Fresh Dill: 3 tablespoons, chopped – Fresh is best here, but a teaspoon or two of dried dill could work in a pinch.
• Lemon Zest: From 1 lemon – Don’t skip this; it brightens everything up!
• Salt and Freshly Ground Black Pepper: To taste, always!

For That Irresistible Dressing:

• Extra Virgin Olive Oil: 5 tablespoons (75ml) – The good stuff, please!
• Red Wine Vinegar: 2 ½ tablespoons (37.5ml) – Provides a lovely tang.
• Fresh Lemon Juice: 1 ¼ tablespoons (18.75ml) – From that zested lemon.
• Dijon Mustard: 1 ¼ tablespoons (approx. 19g) – Helps emulsify the dressing and adds a little kick.
• Capers: 2 ½ tablespoons (approx. 25g), rinsed and lightly chopped – More briny goodness!
• Medium Red Onion: ¼ (approx. 30g), very finely minced – Soaking this in the vinegar first is a game-changer for flavor.

Kitchen Tools You’ll Need:

• 1 large stockpot (for orzo & eggs)
• Steamer basket insert (or small saucepan with steamer)
• Small, dry skillet (for toasting almonds)
• Glass jar with tight-fitting lid (for dressing)
• Large serving bowl or platter
• Chef’s knife and cutting surface

Let’s Make Some Magic: Step-by-Step

Alright, ready to put it all together? Here we go!

1. Prepare Aromatic Dressing Base:In your glass jar, combine the very finely minced red onion with the red wine vinegar. Let this mixture stand for at least 10 minutes – this quick pickling step really mellows the onion’s intensity and infuses the vinegar. Then, add the Dijon mustard, fresh lemon juice, and extra virgin olive oil to the jar. Secure the lid tightly and shake it like you mean it for about 45 seconds, or until the dressing is creamy and beautifully combined. Stir in the rinsed and lightly chopped capers. Set this flavor bomb aside.
2. Cook Orzo & Eggs:Fill your large stockpot with at least 4 quarts (that’s about 16 cups or 3.8 liters) of salted water and bring it to a rolling boil over high heat. Add the orzo pasta and cook according to the package directions, which is usually 10-12 minutes, until it’s al dente (tender but still has a pleasant little bite). Now for a clever trick: carefully place the eggs into the boiling orzo water during the final 7-8 minutes of the orzo’s cooking time. This gives you perfectly jammy yolks without needing an extra pot!
3. Steam Green Beans:While the orzo and eggs are doing their thing, get your green beans ready. Position the trimmed green beans in a steamer basket insert over about an inch of simmering water in a separate, suitable saucepan. Cover and steam them for 5-6 minutes. You’re looking for them to be tender-crisp and a gorgeous, vibrant green. Promptly transfer them to cold water (an ice bath is great if you have one!) to halt the cooking process and keep that beautiful color. Drain them thoroughly. Once they’re cool enough to handle, slice them diagonally into 1-inch segments.
4. Toast Almonds & Prepare Zest:Place the slivered almonds into a small, dry skillet over medium-low heat. Keep an eye on these! Toast them for 2-4 minutes, agitating the pan or stirring frequently, until they become wonderfully fragrant and achieve a light golden-brown color. Remove them from the heat immediately and transfer to a small plate to cool completely – they can go from toasted to burnt quickly! And don’t forget, before you juice that lemon for the dressing, grate its zest.
5. Process Cooked Items & Vegetables:Once the orzo is cooked, drain it well using a fine-mesh sieve. Give it a brief rinse with cool water to prevent clumping – this helps keep the grains separate. Set it aside. Move the cooked eggs to an ice bath for about 5 minutes to cool them down rapidly (this also makes them easier to peel!). Then, peel and cut them into quarters lengthwise. For the cucumber, peel it, halve it down the middle lengthwise, scoop out the seeds with a spoon (this stops the salad from getting watery), and then slice it into ½-inch thick crescents.
6. Assemble the Coastal Orzo Medley:Now for the fun part! In a large serving bowl or on a beautiful platter, spread the cooked orzo to create an even base. Then, artfully arrange the drained tuna, those lovely quartered jammy eggs, the crisp sliced cucumber, julienned sun-dried tomatoes, halved Kalamata olives, and the steamed green bean pieces over the bed of orzo. Think about colors and textures as you go!
7. Dress & Garnish Lavishly:Give your vinaigrette one last energetic shake and drizzle it evenly over the assembled salad. You can gently toss everything together if you prefer, or serve it layered for a more structured, dramatic presentation – dealer’s choice! Finally, garnish generously with those crunchy toasted slivered almonds, the freshly chopped dill, and the reserved lemon zest right before serving.

Expert Tips for Success

Want to take your Orzo Medley to the next level? Here are a few of my favorite tips:

• Storage Savvy: This salad truly is best relished on the day it’s made, when all the textures are at their peak. If you do have leftovers, they can be kept in an airtight container in the refrigerator for up to 2 days. For optimal freshness, I recommend dressing individual portions just prior to serving, as the orzo will continue to soak up that yummy dressing over time.
• Swap It Up!: Feel free to make this recipe your own! For a vegetarian alternative, you could substitute canned chickpeas or cannellini beans for the tuna – they’d be delicious. Other fresh herbs like mint or basil would also provide a delightful twist if dill isn’t your favorite. And if almonds aren’t on hand, toasted sunflower seeds or pepitas make great crunchy toppings.
• Troubleshooting Blandness: If your salad tastes a little muted or flat (it happens!), an extra squeeze of lemon juice or a little dash more red wine vinegar can significantly brighten the flavors. Also, ensure your tuna is thoroughly drained to prevent any unwanted watery consistency. And remember, seasoning is key – taste and adjust with salt and pepper as you go!
• Smart Make-Ahead: Planning ahead? You absolutely can! The orzo, eggs, and green beans can be cooked, and the dressing prepared, up to one day in advance. Just store these components separately in the refrigerator. Then, simply assemble the salad just before you plan to serve it. This makes it a fantastic option for stress-free entertaining.

Serving & Pairing Perfection

This Coastal Orzo Medley is a star all on its own, but here are a few ideas to make it a full-on feast:

• Temperature: It’s wonderful served slightly chilled or at room temperature, making it super versatile.
• Drinks: Pair it with a crisp, dry white wine like a Sauvignon Blanc, Pinot Grigio, or even a light, refreshing Rosé. For a non-alcoholic option, sparkling water with a squeeze of lemon and a sprig of mint is perfect.
• Occasions: Think picnics in the park, backyard barbecues, elegant brunches, or satisfying work-from-home lunches. It’s also a fantastic dish for potlucks because it travels well (just dress it before serving!).
• On the Side: You absolutely must have some good, crusty bread on the side for soaking up every last bit of that incredible dressing. A simple green salad with a light vinaigrette would also complement it nicely if you want more greens.

Give It a Go!

Honestly, this Coastal Orzo Medley with Tuna and Sun-Kissed Flavors is such a refreshing and satisfying dish, packed with textures and tastes that will make your tastebuds sing. It’s become a true favorite in my kitchen, and I have a feeling it might just become one in yours too.

So, go ahead and give it a try! I promise it’s worth it. And if you do make it, I’d absolutely love to see! Tag me in your photos or drop a comment below to let me know how it turned out. Happy cooking!