This is the winning recipe from the 2008 Tofurky® Leftover Contest.  It was created by Laureen Pittman of California.

1 ½ cups uncooked orzo
2 cups mayonnaise*
2 TBSP apple cider vinegar
2 TBSP Dijon mustard
1 tsp garlic powder
2 TBSP good quality curry powder
½ tsp ground coriander seed
½ tsp ground cardamom
Dash or two of cayenne pepper
½ tsp salt
1 ½ cups cooked Tofurky®, cubed
1 cup dried cranberries
2 ribs celery, chopped
½ medium red onion, chopped
½ cup blanched, slivered almonds
¼ cup fresh Italian parsley, chopped

Cook orzo in boiling water according to package directions. Drain and rinse with cold water. Set aside

Combine the next 9 ingredients in a medium bowl and whisk until smooth. Fold the dressing into cooled and drained orzo. Add the Tofurky®, cranberries, celery, onion and parsley. Stir gently until combined well. The salad can be made up to a day ahead of time and actually benefits from some time spent in the fridge. If making the salad ahead of time, be sure to toss it gently before serving. Add salt to taste.

For a colorful presentation, serve the salad on a bed of fresh green lettuce leaves.

*Most mayonnaise is dairy-free.  To veganize this recipe, simply use one of the great vegan mayonnaise alternatives on the market, such as Nasoya or Vegenaise.

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