DRESSING: Add all the dressing ingredients to a Mason jar and season (to taste) with fine sea salt and pepper. I add ½ teaspoon and ¼ teaspoon pepper (add to personal preference). Seal the jar and shake vigorously to combine. Store in the fridge while preparing the rest of the salad.

ORZO PASTA: Cook 1 cup of dry pasta according to package directions. Don't forget to salt the pasta water (I add 1 teaspoon to every 4 cups of water). Without salting the water, the whole salad will taste underseasoned. Drain pasta, rinse under cold water, let cool, and allow to dry. Transfer to a large bowl and toss with 2-3 tablespoons of the dressing.

VEGGIE PREP: Meanwhile, prep the rest of the ingredients: drain the tuna and flake it apart with a fork. Add to the drained pasta. Drain and coarsely dice the roasted bell peppers, coarsely chop the olives, finely chop the parsley, dice the red onion, and chop the cucumber(s). Add all the ingredients to the bowl with the pasta and tuna. Add in the feta cheese.

ENJOY: Drizzle on dressing to your desired preference. (We use most of the dressing, but usually have a few tablespoons leftover -- you can use all of it or less depending on how dressed you like your salads. Also, if the salad is sitting out for a bit, it does absorb the dressing fairly quickly and may need to add a bit more occasionally.) Gently toss the salad and enjoy immediately. This salad doesn't store well once dressed.