This vegan Greek orzo salad is a sure-fire hit for summer cookouts! With tender pasta, cherry tomatoes, Kalamata olives, tofu feta and cucumber in a zesty vegan Greek vinaigrette, this salad makes a scrumptious side dish that also works great as a light summer main.
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon organic granulated sugar
- ¼ teaspoon salt
- 1 ½ cups dried orzo pasta
- Dash olive oil
- ½ medium red onion, coarsely chopped (about ⅔ cup)
- 1 cup Kalamata olives
- 1 medium cucumber, chopped (about 2 cups)
- 1 ½ cups grape or cherry tomatoes, halved
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- 1 batch tofu feta cheese
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Whisk all of the dressing ingredients together in a small jar or bowl. Set it aside.
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Bring a medium pot of salted water to a boil. Add the orzo and cook it according to the package directions.
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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.
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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.)
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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.
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Season with salt and pepper to taste. Serve.