Greek Tuna Salad

By MKMILLION

Ingredients

• 3/4 cup + 3 Tbls orzo, uncooked
• 2 cups plum tomato, chopped, unpeeled
• 1/2 cup feta cheese, crumbled
• 1/4 cup purple onion, chopped
• 2 tablespoons kalamata olives (or black olives), sliced
• 1 can (6.5 oz) chunk light tuna in water, drained
• 1/2 cup red wine vinegar *(see notes for substitution for less tartness)
• 2 tablespoons water
• 2 tablespoons olive oil
• 1/2 teaspoon dried whole basil, crushed
• 1/2 teaspoon dried whole oregano, crushed
• 1 clove garlic, minced

Preparation

Step 1

1. Cook orzo according to package directions, omitting salt and fat. Combine orzo, chopped tomato, feta cheese, onion, olives and drained tuna in a large bowl; toss well.
2. Combine vinegar and next 5 ingredients in container of an electric blender; cover and process until blended.
3. Pour dressing over pasta mixture, toss well. Cover and chill, if desired.

Notes: Instead of 1/2 cup red wine vinegar, do 1/3 rice wine vinegar and the rest red wine vinegar.