Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Nicoise orzo salad | wefacecook.com Nicoise orzo salad | wefacecook.com


Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 25 minutes
Totaltime: 45 minutes


  • 1 cup long grain orzo
  • 1/2 pound green beans cut into 1/2-inch pieces
  • For dressing:
  • 3 teaspoons red wine vinegar
  • 1 teaspoon lemon juice
  • 4 anchovy fillets, chopped
  • 1 teaspoon dijon mustard
  • 1 garlic clove, minced
  • 1/3 cup virgin olive oil
  • 1/4 teaspoon ground black pepper
  • 6 ounce jar artichoke hearts, drained and chopped
  • 7 ounce can tuna, drained, flaked
  • 1 red bell pepper, chopped
  • 1/2 cup chopped red onion
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1/3 cup kalamata or brined-cured black olives, chopped
  • 2 cups chopped arugala, washed and spun dry


  • Cook orzo in salted boiling water until tender. Drain in a colander, and rinse under cold water. Drain again.
    Transfer to a large bowl. Cook beans in salted boiling water until crisp-tender. Cool and drain. Add to orzo.
    In a blender, combine Red wine vinegar, Lemon juice, anchovy fillets, Dijon mustard, garlic clove, olive oil, and pepper. Blend until dressing is smooth. Add dressing to orzo mixture. Blend in the remaining ingredients. Serve as a main course.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note