Orzo Tuna Salad

Ingredients

Dressing:

• ¼ cup olive oil
• 3 tablespoons lemon juice (from about 1 lemon)
• 1 teaspoon dried oregano
• 1 ½ teaspoons salt
• Pinch of red pepper flakes
• A few turns of freshly ground pepper

Salad:

• 1 can of tuna, drained
• ¾ pound orzo pasta, cooked and drained and cooled to room temperature
• 5 thin spears of asparagus, thinly sliced
• 2 vine-ripe tomatoes, diced
• 1 (8-ounce) can of black olives
• 2 Persian cucumbers, diced
• 2 shallots, peeled and minced
• 2 ounces feta or cotija cheese, crumbled

Instructions

1. 1
   To Make the Dressing: To the a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, red pepper flakes and pepper.
2. 2
   Salad: In another bowl, add the tuna, cooled orzo pasta, asparagus, tomatoes, black olives, cucumbers, shallot and cheese. Pour in the dressing and give it a good toss, making sure it’s evenly coated and combined.
3. 3
   Give it a taste and adjust the salt according to your liking. I added an additional pinch of two of salt. Serve cold.