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Greek Orzo Salad

Ingredients (use vegan versions): 1/2 lb orzo (pasta) 3 tablespoon olive oil 2 tablespoon vegan red wine vinegar 1 tablespoon Dijon-style vegan 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 Directions: 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. Serves: 6 Preparation time: 30 min. more Free recipe and All Free recipe

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