Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, (minced)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon organic granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups dried orzo pasta
  • Dash olive oil
  • 1/2 medium red onion, (coarsely chopped (about 2/3 cup))
  • 1 cup Kalamata olives
  • 1 medium cucumber, (chopped (about 2 cups))
  • 1 1/2 cups grape or cherry tomatoes, (halved)
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1 batch tofu feta cheese

Instruction

  • Whisk all of the dressing ingredients together in a small jar or bowl. Set it aside.
  • Bring a medium pot of salted water to a boil. Add the orzo and cook it according to the package directions.
  • Drain the pasta into a colander, return it to the pot, and toss with a dash of olive oil to prevent sticking. Allow it to cool.
  • While the pasta cools, place the red onion into a small bowl and cover it with cold water. Allow it to sit for 10 minutes, then drain the water. (This will remove some of the onion's bite.)
  • When the pasta is cool transfer it to a large bowl. Add the onion, olives, cucumber, tomato, parsley and tofu feta. Pour the dressing over the ingredients and toss to coat.
  • Season with salt and pepper to taste. Serve.