Orzo Salad with Tuna, Capers, and Olives

• 1 ½ cups orzo
• 2 packages (2X160g) Trata tuna in water, drained
• 1/2 cup black and green olives, pitted, chopped
• 20-25 colorful cherry tomatoes, halved
• 2 tablespoons capers
• 2-3 small pickled cucumbers (gherkins), finely chopped
• 2 roasted Florina peppers in brine from a jar, finely chopped
• 2 spring onions, finely chopped
• 3 tablespoons finely chopped parsley

For the Dressing:

• 4 tablespoons olive oil
• 1 ½ tablespoons mild mustard
• Juice from 1 lemon
• 1 teaspoon lemon zest
• 1 pinch oregano
• 1 teaspoon salt
• 1/3 teaspoon black pepper

1. Boil the orzo in plenty of salted water, stirring occasionally. Once the orzo softens, drain it and rinse with a little cold water. Let it cool completely.
2. In a bowl, mix the orzo with the tuna and all the remaining ingredients.
3. In a small bowl, mix the dressing ingredients until well combined. Pour the dressing over the salad, mix, and serve.