Italian Orzo Tuna Salad

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  Pasta, Orzo, White, Dry(227g)
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  Spinach
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  Canned Tuna
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  Yellow Onion
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  Cheese, Feta, Crumbled(120g)
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  Tomatoes, Sun-Dried, Packed In Oil(120g)
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  Pine Nuts(120g)
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  Basil, Fresh(80g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon Juice, Fresh(15g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Garlic(3g)
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  1/2 teaspoon fine sea salt
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  1/4 teaspoon freshly-cracked black pepper

Instructions

1. 1Bring a large stockpot of salted water to a boil over high heat. Add the orzo and cook 8–10 minutes, stirring occasionally, until al dente (pasta should be tender but still slightly firm to the bite). Drain in a colander and rinse under cold water for 1–2 minutes until completely cooled.
2. 2While the orzo cooks, mince the garlic and finely dice the onion. Roughly chop the fresh basil and coarsely chop the pine nuts.
3. 3In a small bowl or mason jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper until emulsified. Set aside.
4. 4Transfer the cooled orzo to a large mixing bowl. Add the fresh spinach, drained tuna, diced onion, crumbled feta, sun-dried tomatoes (with a tablespoon of their oil), pine nuts, and fresh basil.
5. 5Pour the prepared dressing over the mixture and toss until evenly combined, about 1–2 minutes. Taste and adjust seasoning with salt and pepper as needed.
6. 6Divide the salad evenly into 4 airtight containers while at room temperature. Seal and refrigerate for up to 3 days.