I love this orzo salad - it is definitely one that the whole family will enjoy, and it's easy to adapt. The beans are a source of protein, so you can always leave out the tuna if you don't eat fish or swap the orzo for another pasta or rice. This is a lovely, recipe that's great for getting kids into salad - the small pieces of veg are easy to fork up and add a great crunch. Chop the vegetables as large or small as you like (smaller for little ones), but make sure all the pieces are roughly the same size.
Based on 4 servings, adjust as needed.
Cook the orzo* according to the packet instructions, then drain well. Allow to steam in the sieve for a few minutes, breaking it up with a fork so it doesn't stick together.
To make the dressing, put the balsamic vinegar and grainy mustard in a small jar or bowl and whisk with a fork. Once combined and smooth, gradually whisk in the olive oil until you have a smooth, glossy dressing.
Mix the diced celery, radishes, cucumber, drained beans and tuna together in a bowl. Stir through the cooked orzo then the dressing and the torn basil. Season to taste. Divide among bowls and garnish with whole basil leaves. Serve immediately, adding a little more balsamic vinegar, if you like.