Mediterranean Tuna Pasta Salad

• servings: 6 servings
• active time: 35 minutes
• total time: 44 minutes

Ingredients

1/4 cup red wine vinegar

2 tablespoons Dijon-style mustard

1 teaspoon dried oregano

1 teaspoon minced garlic

1/2 cup olive oil

1 large lemon

1 tablespoon honey

Salt and pepper

1 cup orzo pasta (measured when dry)

2 (5-ounce) cans tuna (packed in olive oil, drained)

1 cup diced roasted red bell peppers (jarred)

1/2 cup chopped kalamata olives

1/2 cup finely chopped fresh parsley

1/2 cup diced red onion (1/2 an onion, see note 1)

1-1/3 cup chopped cucumber (1 English cucumber or 3 salad cucumbers)

1/2 cup crumbled feta cheese

Directions

Make Dressing

Dressing: Add all the dressing ingredients to a mason jar. Zest the lemon to get 1/2 tsp zest and juice it for 3 tbsp juice. Season with 1/2 tsp salt and 1/4 tsp pepper (or to taste). Seal the jar and shake well. Chill in the fridge while you prepare the salad.

Prepare Orzo Pasta

Bring 12 cups of water to a rolling boil. Add 1 tablespoon salt, then 1 cup orzo. Cook according to package directions until al dente. Drain the pasta, rinse under cold water for 20 seconds, and shake off any extra water. Transfer the pasta to a large bowl.

Flavor The Pasta

Shake the dressing again and pour about 1/3 of it over the pasta. Toss to coat evenly, then refrigerate until fully cooled.

Prepare Veggies

Add drained tuna, roasted peppers, olives, parsley, red onion, cucumber, and feta to the bowl with the pasta.

Enjoy

Drizzle on as much dressing as you like. You probably won't use it all. As the salad sits out, it can soak up the dressing, so you might want to add a little more later. Gently toss and enjoy right away. This salad doesn’t store well once dressed.

Nutrition

• Calories: 441 kcal
• Total Fat: 28 g
• Saturated Fat: 6 g
• Cholesterol: 18 mg
• Sodium: 1140 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 10 g