Tuna Spinach Orzo Salad

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook orzo according to directions, reserving 1/4 cup pasta water.
  • Add drained orzo to a large bowl and mix in white wine vinegar, 1/4 cup extra virgin olive oil, lemon juice and zest, garlic.
  • Gently fold in spinach and tuna - breaking up any larger pieces but not destroying it.
  • Add reserved pasta water and remaining extra virgin olive oil to desired consistency. I usually use all of the pasta water and about 1/8 cup oil.
  • Add dill and salt and pepper to taste.
  • Fold in feta using as much or little as you like. We love the saltiness this gives the dish so I use the full 8 ounces, sometimes more.
  • Enjoy for lunch or dinner. This is also great to take to work for lunch as it doesn't necessarily have to be refrigerated.
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