Ingredients:
Dressing
- 4 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard (Do not use regular mustard.)
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 cup olive oil
- 1 lemon (2-3 tablespoons fresh lemon juice)
- Salt and pepper
Salad
- 1 cup dry orzo pasta (measured when dry)
- 2 cans (5 ounces EACH) canned tuna or chicken, drained (You can also totally use a rotisserie chicken! Throw chicken into food processor and pulse.)
- 4 full, canned roasted red bell peppers, drained and coarsely diced (I used less.)
- 1/2 cup kalamata olives, drained and coarsely chopped
- 1/2 cup flat leaf parsley, chopped (very loosely measured)
- 1/2 red onion, diced
- 1 large cucumber, chopped
- 3/4 cup crumbled feta cheese
Directions:
- Begin by prepping the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the rest of the salad.
- Cook the orzo pasta according to package directions. Drain and rinse in cold water. Toss with 2-3 tablespoons of the dressing and pour into a large bowl.
- Meanwhile, prep the rest of the ingredients: drain the tuna or chicken and add to the pasta. Coarsely dice the roasted bell peppers, coarsely chop the olives, finely chop the parsley, dice the red onion, and chop the cucumber. Add all the ingredients to the pasta.
- Toss with the dressing to taste (you can use all of it or less) and top with the feta cheese. Toss and enjoy immediately!
Notes:
The amounts of toppings are general guidelines -- obviously adjust to your personal preferences (if you like more parsley, add more. If you hate it, it's fine to omit or reduce it. Same goes for the peppers, olives, feta, cucumber, and red onion.)
*www.chelseasmessyapron.com