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Prep Time: 15 Minutes Cook Time: 5760 Minutes |
Ready In: 5775 Minutes Servings: 6 |
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This is from America's Best Recipes 1996. It is a really good tuna/pasta recipe. I use Kalamata olives and delete the oregano, but I will post it as printed in the book. Chill time is bake time Ingredients:
1 cup orzo pasta, uncooked |
6 1/8 ounces solid white tuna, drained and flaked |
2 cups chopped tomatoes |
1/2 cup feta cheese, crumbled |
1/4 cup red onion, chopped |
3 tablespoons sliced ripe olives |
1/2 cup red wine vinegar |
2 tablespoons olive oil |
1 garlic clove, minced |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
Directions:
1. Cook orzo in 4-6 cups boiling water for 9 minutes.
2. Drain well, rinse and drain again.
3. In a large bowl combine orzo, tuna, tomato, feta cheese and sliced olives.
4. Mix vinegar, oil, garlic, basil and oregano until well blended, I use my blender.
5. Pour dressing mixture over tuna mixture and toss gently.
6. Serve on lettuce leaves if desired.
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