Ingredients:
1 cup orzo pasta
3 green onions, sliced thin ( tops included)
1/4 cup green bell peppers, minced fine
1/4 cup red bell peppers, minced fine
1 medium roma tomatoes, diced
1/2 cup kalamata olives, finely diced
1 eggs, hardboiled, finely diced
2 teaspoons fresh dill, finely minced
1 tablespoon fresh chives, finely minced
2 teaspoons celery seeds
1 1/2 teaspoons Dijon mustard
2 tablespoons fresh parsley, chopped
2 teaspoons lemon juice
1 cup plain yogurt
1 (6 ounce) cans tuna in water, thoroughly drained
1/3 cup freshly grated parmigiano-reggiano cheese
salt
pepper
Directions:
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.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.