Greek Orzo Salad
1/2 lb orzo (pasta)
3 tablespoon olive oil
2 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard
1/4 cup chopped fresh mint leaves or 1 1/2 tablespoon dried
2 tablespoon dried oregano
1 tablespoon dried thyme leaves
1/2 tablespoon black pepper
2 medium tomatoes, diced
4 scallions, chopped
1 med. unpeeled cucumber, diced
2 cloves garlic, minced
1 cup pitted black olives, halved
1/4 lb. vegan soy feta or seasoned tofu, crumbled
1 15-oz. can chickpeas, drained
In a small saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente. Drain and cool under cold running water.
In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette. In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and black olives. Blend in the vinaigrette, soy feta, and if desired, chickpeas.
Chill for 1 hour before serving. Place over a bed of lettuce.