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.
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