Oregano Orzo Pasta (Oregano Olive Oil)

This pasta features our oregano olive oil for a distinctive Mediterranean flair. Served warm with its tangy dressing, it's perfect for any light meal. Served warm or cold, this salad can be a side dish especially without the sausage or tofu.

Wbat you will need:
3/4 cups enfuso oregano infused olive oil
2 Tablespoons enfuso champagne vinegar
1 tablespoon Dijon style mustard
1 large ripe tomato - chopped and drained
1/2 small red onion - finely chopped
2 medium or 3 small Persian style cucumbers - chopped
1 large handful of fresh spinach - chopped
Your favorite sausage or 1 package of hard tofu
orzo pasta
1 cup of crumbled cheese (like cotija or feta) or grated hard cheese (like comte or manchego)
Kosher salt and fresh ground pepper

Directions:
Whisk the oregano olive oil, champagne vinegar and Dijon mustard  to make a dressing. Chop the vegetables. Set these aside.

Sauté the sausage or hard tofu in oregano olive oil until slightly browned and set on paper towel to drain. Cook about 1 sausage or 1/4 of the tofu package per person.

Cook 1 cup orzo pasta per package directions, drain and place in a bowl.

Mix the dressing into the warm pasta. Stir in the chopped veggies and the cheese. Season with salt and pepper. Layer the tofu or sausage on top or to the side and serve. For a visual display, have fun with your plating. Add some red onion and sliced tomatos, sprinkle with oregano leaves and top with more fresh cracked pepper.