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Prep 15 mins
Cook 96 hrs
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
- 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
- Cook orzo in 4-6 cups boiling water for 9 minutes.
- Drain well, rinse and drain again.
- In a large bowl combine orzo, tuna, tomato, feta cheese and sliced olives.
- Mix vinegar, oil, garlic, basil and oregano until well blended, I use my blender.
- Pour dressing mixture over tuna mixture and toss gently.
- Serve on lettuce leaves if desired.
A really simple, delicious salad that can be made with items I usually have on hand. I didn't have orzo so I substituted farfelline, another small pasta. I also added some diced cucumber. One thing I did differently is using 1/2 cup olive oil and 3 tbsp. red wine vinegar. I like a vinaigrette that coats everything evenly and I don't like a strong vinegar taste. Otherwise, I followed the recipe as written. This is something that my husband and I will definitely enjoy again!
I used dried oregano (but from Greece LOL) and fresh basil and kalamata olives. This is delicous over greens--a very nice meal with a glass of wine and some good bread.
Oh yes, Greek food rules! Oh, one minor change-fresh basil for dried. I used pitted Kalamata olives, too!~ Thanks for posting! cg ;)