Tuna Spinach Orzo Salad - cooking recipe

Ingredients

1/2 lb orzo pasta
1/4 cup pasta water
10 ounces solid white tuna packed in water
3 cups fresh spinach, roughly chopped
8 ounces crumbled feta
2 lemons, juice of
1 lemon, zest of
1 tablespoon minced garlic
1/2 cup extra virgin olive oil, divided
1/4 cup white wine vinegar
2 tablespoons fresh dill, chopped
salt and pepper

Preparation

Cook orzo according to directions, reserving 1/4 cup pasta water.
Add drained orzo to a large bowl and mix in white wine vinegar, 1/4 cup extra virgin olive oil, lemon juice and zest, garlic.
Gently fold in spinach and tuna - breaking up any larger pieces but not destroying it.
Add reserved pasta water and remaining extra virgin olive oil to desired consistency. I usually use all of the pasta water and about 1/8 cup oil.
Add dill and salt and pepper to taste.
Fold in feta using as much or little as you like. We love the saltiness this gives the dish so I use the full 8 ounces, sometimes more.
Enjoy for lunch or dinner. This is also great to take to work for lunch as it doesn't necessarily have to be refrigerated.