Mediterranean Tuna-Pasta Salad

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.

Place pasta in a large bowl; add tuna, tomatoes, red onion, and olives.

Combine vinegar, garlic, oil, oregano, basil, salt, and pepper in a jar with a tight-fitting lid; shake vinaigrette well. Pour over salad and toss to coat. Cover and refrigerate for 1 to 2 hours.