Cook pasta 1 minute short of the recommended cook time. Drain and toss with 2 tbsp olive oil and spread thin on a sheet pan and let cool down.
Meanwhile, whisk remaining 4 tbsp of olive oil with red wine vinegar, salt and pepper. Stir in beans, tomatoes, onion, ½ the parsley, ½ the Rio Mare tuna and the cold Barilla Orzo. Mix well.
Top with remaining tuna and parsley before serving.
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