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.
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.