Tuna Orzo Salad

From Every Day with Rachael Ray, April/07. An easy and filling dish! Just serve it with some bread and fruit.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  cups chicken broth
• 1  cup orzo pasta
• 1⁄4 cup red wine vinegar
•  salt & freshly ground black pepper
• 12  ounces tuna in olive oil, drained oil reserved (2 cans)
• 15 1⁄2 ounces chickpeas, drained
• 1  cup grape tomatoes, cut in half
• 1  yellow bell peppers or 1  red bell pepper, chopped
• 1⁄2 red onion, finely chopped
• 1⁄2 cup  chopped fresh basil or 1⁄2 cup parsley
• 1⁄2 cup  crumbled feta cheese

Directions

1. In a saucepan, bring the broth to a boil.
2. Stir in the orzo and cook until al dente.
3. Drain and cool slightly.
4. Meanwhile, in a large serving bowl, season the vinegar with salt and pepper and mix until the salt dissolves; set aside.
5. Whisk in the reserved olive oil.
6. Add the orzo to the dressing and toss to mix.
7. Add the chickpeas, tomatoes, bell pepper, onion and basil or parsley to the orzo.
8. Break up the tuna with a fork and add to the salad with the feta cheese.