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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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using light mediterranean ingredients, for rsc. Ingredients:
1 lb orzo pasta |
1/2 cup fresh lemon juice |
1 teaspoon lemon zest, grated |
6 teaspoons fresh oregano, chopped |
6 teaspoons dijon mustard |
1 cup olive oil |
1 1/2 cups feta cheese, crumbled |
5 scallions, sliced |
1 red pepper, diced |
1 yellow pepper, diced |
1 pint cherry tomatoes, halved |
1 cup kalamata olive, pitted, sliced |
2 tablespoons capers |
3 (6 ounce) cans tuna packed in oil, drained |
2 tablespoons fresh basil, chiffonade |
salt and pepper |
Directions:
1. cook orzo according to package directions.
2. rinse under cold water and drain well, put into a large bowl.
3. whisk lemon juice, oregano, mustard, and lemon zest in a small bowl. whisk in olive oil.
4. add half of this mixture to the orzo.
5. to the orzo add peppers, scallions, olives, capers, feta cheese, tuna, and toss well. stir in tomatoes and basil, season with salt and pepper, add additional dressing to taste.
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