Orzo and Tuna Salad

Wow, I can't believe how much I'm not a fan of Thanksgiving left overs.  Maybe there's just too much of everything.  I think mostly it is that I just don't care for Turkey.  Anyway, not wanting to eat left overs for lunch today, I make Orzo and Tuna Salad for lunch.  It comes from a 2009 Betty Crocker magazine.  I didn't change too much.  Pretty simple, and not bad - seemed a bit liquidy for me, but tasty fine, and the texture wasn't bad even with the extra liquid.  Also a decent dose of veggies, and semi-simple to make.  (Even more simple if you let DH make it and only go help rinse the noodles.  :)

Ingredients

• 1/2 teaspoon salt (not sure if DH put this in the water or not.)
• 1 cup uncooked orzo or rosamarina pasta
• 3 oz. cram cheese, softened (we used neufchatel)
• 1 1/2 cups diced cucumber (about 1 medium)
• 3 Tablespoons cider vinegar
• 1 Tablespoon olive or vegetable oil
• 2 medium stalks celery, thinly sliced (1 cup
• 2 cans (5 oz. each) tuna in water, drained
• 2 Tablespoons chopped fresh dill weed (we used dried and I just sprinkled)
• Salt and pepper to taste

Directions

1. Heat 2 quarts water and 1/2 teaspoon salt in a 3 quart sauce pan.  Add pasta;  cook 7-9 minutes or until tender.  Drain pasta and rinse with cold water.
2. Meanwhile, in a food processor, place cream cheese, 1 cup of the cucumber, vinegar and oil.  Cover and process until smooth.
3. In a large bowl, mix pasta, cream cheese mixture and remaining ingredients until well combined.  Serve.