Fast Easy Mediterranean Chicken

• 6 ounces uncooked fettuccine
• 1 can (3 ounces) light water-packed tuna, drained and flaked
• 1 medium tomato, cut into wedges
• 1/4 cup pitted ripe olives, halved
• 1/3 cup thinly sliced red onion
• 1/4 cup red wine vinegar
• 4-1/2 teaspoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• Dash pepper

1. Cook fettuccine according to package directions; rinse in cold water and drain. Place in a large bowl; add the tuna, tomato, olives and onion. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.

fettuccine, tuna, tomato, pitted ripe olives, red onion, red wine vinegar, olive oil, garlic, oregano, salt, dried basil, pepper

Taken from www.tasteofhome.com/recipes/fast-easy-mediterranean-chicken/ (may not work)