Greek Tuna Salad

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

• Ready In: 96 hrs 15 mins
• Serves: 6

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.