Medium heat, 1.5 hours, Serves 2
2 cups uncooked orzo
100 g mini bocconcini
1 large red onion, diced
1 bunch parsley, finely chopped
1 cup grape tomatoes, halved
2 cans (150 g each) canned tuna in water, drained
⅓ cup smooth dijon mustard
3 gloves garlic, crushed
1 tsp salt
1 tsp black pepper
1 cup lemon juice
2 cups olive oil
1. Cook orzo according to package directions. Rinse with cold water. Add to a large bowl.
2. In a medium bowl, except for olive oil, add all dressing ingredients. While whisking, slowly stream in olive oil until vinaigrette is emulsified. Add vinaigrette to bowl with orzo pasta.
3. Add remaining salad ingredients. Leave in fridge for 1 hour before serving.