Recipe: Tuna Orzo Salad

TUNA ORZO SALAD

1 cup uncooked orzo pasta
2 cups Roma (plum) tomatoes, chopped
1/2 cup (2 oz) feta cheese, crumbled
1/3 cup red onion, chopped
2 Tbsp ripe black olives, sliced
1 (6 oz) can chunk light tuna in water, drained
1/2 cup red wine vinegar
1 Tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp garlic, minced

Cook orzo pasta according to package directions and drain and rinse.

In a large bowl, combine pasta with tomatoes, feta,
onion, olives and tuna, tossing well.

In a small bowl, combine the vinegar, oil, basil, oregano and garlic.

Pour the dressing over the pasta mixture and toss well.
Cover and chill if desired.

Makes 4 servings
Source: Sarasota Herald-Tribune newspaper, June 26, 1997