Canned Tuna Orzo Salad | Charlotte Fashion Plate

Ingredients

• 12 ounces orzo pasta
• 2 cans albacore or yellowfin tuna in oil, drained
• 3/4 cup cannellini beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup English cucumber, quartered and sliced
• 2 tablespoons red onion, sliced thin
• 1/4 cup Castelvetrano olives, halved
• 1 handful baby arugula
• 1/3 cup feta cheese, plus more for garnish
• 2 tablespoons fresh chopped parsley, for garnish
• Cracked black pepper, for finishing
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• Juice and zest from one lemon
• 1 heaping teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Pinch of salt and pepper