Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
Once cooked, drain the orzo in a colander and rinse it under cold water to stop the cooking process. This will also help cool it down quickly, making it ready for the salad.
While the orzo is cooking, take your time to prepare the other ingredients. Mince the shallot, chop the sundried tomatoes, artichoke hearts, and fresh herbs, and zest and juice the lemon.
In a large mixing bowl, combine the cooled orzo, drained tuna, capers, minced shallot, crumbled feta cheese, sundried tomatoes, artichoke hearts, parsley, and dill.
Add the lemon zest, lemon juice, and a sprinkle of kosher salt and black pepper to taste. Toss everything gently until well combined. Taste and adjust the seasoning if necessary.
For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together beautifully. Serve it chilled or at room temperature.
