Mediterranean Orzo Salad with Tuna, Artichoke & Sun-dried Tomatoes

Time

Level of Difficulty

For Orzo:

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

Sea salt

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

Bring a large pot of well-salted water to a boil. Add the orzo and cook according to the package. Drain well and transfer orzo to a large mixing bowl.
Prepare the dressing: In a mason jar add the chopped shallots, olive oil, lemon juice, Dijon mustard, oregano, grated garlic, sea salt, and black pepper. Shake well and set aside.
In the mixing bowl with the orzo, add the tuna, quartered artichoke hearts, julienned sun-dried tomatoes, capers & parsley. Pour the dressing & toss until evenly combined.
Taste and season with salt and pepper as needed. You are ready to serve.