I was going for more of a Greek style with this pasta salad.  My original idea was to use tofu as a substitute for feta cheese, but it didn’t turn out the way I had wanted it to.  I’ll have to fiddle with that some more.  On it’s own, though, this pasta salad was really good and perfect for a hot day when you don’t want to cook.  The best part is that I made it without any oil so, aside from the olives, this is pretty figure friendly.

Greek Style Pasta Salad

1 cup orzo, dry

1/2 cup chopped cucumber

1/2 cup roasted red peppers, chopped

1/2 to 3/4 cup kalamata olives, halved

1/2 cup artichoke hearts, quartered

1/2 cup sun dried tomatoes, chopped

3 TB chopped fresh parsley

1/4 cup chopped fresh basil

Dressing

Zest and juice from 1 large lemon

1 TB red wine vinegar

2 TB agave syrup

1/2 tsp dried oregano

S&P

Boil orzo per package directions.  Meanwhile, combine all of the other salad ingredients in a large boil.  In a separate bowl, prepare the dressing.  When the orzo is cooked, strain it and run it under cold water for a few minutes to cool it off.  Add to the salad bowl.  Pour dressing over the salad and toss.  Cover and refrigerate until ready to serve.