Mediterranean Tuna Orzo Summer Salad

• Seafood

  • 3 (5 ounce cans Tuna

• Produce

  • 1 1/16 cup Flat-leaf parsley
  • 1 tbsp Garlic
  • 1 tbsp Lemon, zest
  • 10 Scallions

• Condiments

  • 1/4 cup Capers
  • 1/2 cup Kalamata olives
  • 1/4 cup Lemon juice

• Pasta & Grains

  • 8 oz Orzo pasta, dry

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 (12 ounce jar Red peppers, roasted
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on littlespicejar.com

Description

Directions

• ORZO SUMMER SALAD: cook the orzo according to package directions. While the pasta is cooking, you can chop all your veggies. Toss everything together along with the drained pasta in a large mixing bowl. Set aside. LEMON VINAIGRETTE: combine the ingredients for the dressing in a small mason jar. Screw on the lid and give it a few good shakes until the dressing mixes together. Toss salad with dressing before serving. Season with additional salt and pepper if desired. Leftover pasta salad can be refrigerated in an airtight container for up to 3 days.