Sicilian Orzo Salad with Tuna | Fresh & Summery

Bring plenty of salted water to a boil in a large pot. Add the orzo pasta and cook al dente according to package instructions, about 8–10 minutes. Drain the pasta, rinse briefly with cold water, and leave to drain well.

Slice the sun-dried tomatoes into thin strips and halve the Kalamata olives. Peel the red onion and slice it into thin half-rings or small dice. Pluck the leaves of the flat-leaf parsley and chop them finely.

For the dressing, whisk the juice of half a lemon with 3 tbsp extra virgin olive oil, dried oregano, a pinch of salt, and freshly ground pepper in a small bowl to make a smooth vinaigrette.