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.