Ingredients:

  • 12 oz Orzo Pasta (or small shells/rotini)
  • 2 medium Celery Stalks, finely diced
  • 1/4 cup Red Onion, very finely minced
  • 1 cup Jarred Artichoke Hearts, drained and quartered
  • 2 Tbsp Capers, drained
  • 2 (5 oz) cans Canned Tuna in olive oil, drained (reserve 1 Tbsp oil)
  • 1/2 cup Fresh Parsley, roughly chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice (about 2 large lemons)
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 small clove Garlic, minced or pressed
  • 1 tsp Salt (to taste)
  • 1/2 tsp Black Pepper, freshly ground

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente (usually 8-10 minutes).
  2. Drain the pasta immediately in a colander. Rinse briefly with cold water to stop the cooking process. Drain thoroughly, ensuring all excess water is removed. Place the drained pasta into the large mixing bowl.
  3. While the pasta cooks, dice the celery and mince the red onion. Drain the artichoke hearts and tuna, ensuring you reserve about 1 tablespoon of the tuna oil.
  4. Add the diced celery, minced onion, artichoke hearts, capers, and flaked tuna (including the reserved oil) to the pasta bowl. Gently fold everything together.
  5. Make the vinaigrette: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, Dijon mustard, chopped dill, minced garlic, salt, and pepper. Seal the jar tightly and shake vigorously until the dressing is emulsified.
  6. Pour about two-thirds of the vinaigrette over the salad mixture. Add the fresh parsley. Toss gently until lightly coated. Taste and add more dressing if needed.
  7. Cover the bowl and refrigerate for at least 1 hour to allow the pasta to absorb the bright flavours of the dressing.
  8. Before serving, give the salad a final stir. If it seems dry after chilling, add the remaining dressing or a small splash of fresh lemon juice. Adjust salt and pepper as necessary.