Tuna Spinach Orzo Salad

Submitted by Jessybean79

"This is super yummy and ingredients/ measurements can be adjusted to your liking. This can be eaten warm or cold and makes great leftovers for snack or lunch the next day. DH requested this on a regular basis so it is in the weekly/ bi- weekly rotation. Enjoy!!"

 

• Ready In: 15mins
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄2 lb orzo pasta
• 1⁄4 cup pasta water
• 10 ounces solid white tuna packed in water
• 3 cups fresh spinach, roughly chopped
• 8 ounces crumbled feta
• 2 lemons, juice of
• 1 lemon, zest of
• 1 tablespoon minced garlic
• 1⁄2 cup extra virgin olive oil, divided
• 1⁄4 cup white wine vinegar
• 2 tablespoons fresh dill, chopped
• salt and pepper

directions

1. Cook orzo according to directions, reserving 1/4 cup pasta water.
2. 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.
3. Gently fold in spinach and tuna - breaking up any larger pieces but not destroying it.
4. 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.
5. Add dill and salt and pepper to taste.
6. 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.
7. Enjoy for lunch or dinner. This is also great to take to work for lunch as it doesn't necessarily have to be refrigerated.