GREEK SALAD WITH ORZO

1 cup of orzo

2 tbsp olive oil

2 tbsp red wine vinegar

1 tbsp dijon mustard

¼ cup fresh mint leaves, chopped (1 ½ tbsp dried)

2 tbsp dried oregano

1 tbsp dried thyme leaves

½ tbsp black pepper

2 medium tomatoes, diced

1 small red onion, chopped

1 medium cucumber, unpeeled, diced

2 garlic cloves, minced

1 cup pitted black olives, sliced

½ lb. Feta or seasoned tofu, crumbled

1 can chickpeas

Cook orzo as per instructions. I tend to bring a pot of water, covered, to boil, then turn off the heat and add the pasta, and cover again. Stir every 5 minutes (or whenever the lid starts dancing), until al dente. Drain, and run cool water over the pasta.

Mix oil, vinegar, mustard, and herbs/spices in a measuring cup. Adjust to taste.

Combine orzo, tomatoes, onions, cucumber, garlic, olives, Feta/tofu, and chickpeas in a large pot.

Mix vinaigrette into orzo & other main ingredients. Stir well, and serve.

Makes approx. 4 servings. I tend to add a lot more olive oil than indicated (to coat the pasta and other ingredients), as well as much more garlic than legally required (because I can). Suffice it to say, the vinaigrette is to taste.