Salada mediterrânea de orzo com atum, alcachofra e tomates secos

Ingredientes

• 1-1/2 cups dried orzo (about 9 oz.)
• 1 14-oz. can of artichoke hearts, drained and quartered
• 1/2 cup oil-packed sun-dried tomatoes drained and cut in julienne style.
• 1 6.7-oz. can water-packed solid white tuna, drained. I added two for extra protein.
• 1/4 cup capers, drained
• 3 Tablespoons flat leaf parsley, coarsely chopped
• Sea salt
• 3 Tablespoons olive oil – See if need more.
• 1 Tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon dried oregano
• 1 small clove garlic, grated
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 Tablespoon shallot, finely chopped

Modo de preparo

1. 1

   Bring a large pot of well-salted water to a boil. Add the orzo and cook according to the package. Drain well and transfer orzo to a large mixing bowl.

2. 2

   Prepare the dressing: In a mason jar add the chopped shallots, olive oil, lemon juice, Dijon mustard, oregano, grated garlic, sea salt, and black pepper. Shake well and set aside.

3. 3

   In the mixing bowl with the orzo, add the tuna, quartered artichoke hearts, julienned sun-dried tomatoes, capers & parsley. Pour the dressing & toss until evenly combined.

4. 4

   Taste and season with salt and pepper as needed. You are ready to serve.