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1-1/2 cups dried orzo (about 9 oz.)
1 14-oz. can of artichoke hearts, drained and quartered.
1/2 cup oil-packed sun-dried tomatoes drained and cut in julienne style.
1 6.7-oz. can water-packed solid white tuna, drained. I added two for extra protein.
1/4 cup capers, drained
3 TableSpoons flat leaf parsley, coarsely chopped
For the lemon Dijon Mustard Dressing:
3 Tablespoons olive oil – See if need more.
1 Tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard Click to purchase in our online shop
1 teaspoon dried oregano
1 small clove garlic, grated
1/2 teaspoon fine sea salt Click to purchase in our online shop
1/4 teaspoon ground black pepper
1 Tablespoon shallot, finely chopped