½ lb orzo pasta (tri-color is great in this dish)
2 tomatoes, seeded and diced
1 cucumber, peeled, seeded and diced
4 cup pitted black olives, diced
½ cup soy feta cheese, crumbled
1 can white soybeans (15 oz), drained – optional**
3 Tbs olive oil
2 Tbs red wine vinegar
1 tsp garlic salt
1 tsp oregano
1 tsp thyme
1 tsp basil
Prepare pasta according to directions on box (usually boiling 9 – 12 minutes until al dente). Drain and cool to room temperature.
Meanwhile, to make the dressing place the olive oil, vinegar and seasonings in a bowl. Whisk until well blended.
Add the tomatoes, cucumbers, olives and cheese and soybeans if desired (soybeans are slightly chewier than other beans which will change the texture of this salad).
Add the pasta and toss until well blended. Chill 1 or more hours before serving (this helps bring out the flavors).
Serves 4 – 6