Greek Pasta Salad with Easy Greek Vinaigrette - Vegan Heaven

Ingredients

• 9 oz pasta (rotini or farfalle)
• 2 cups cherry tomatoes, cut into halves
• 3/4 English cucumber, cut into quartered pieces
• 6 artichoke hearts in brine, drained and roughly chopped ((1 14 oz can))
• 1 red onion, cut into stripes
• 20 black olives
• 1/4 cup fresh parsley, chopped
• 8 oz very firm tofu
• 1/2 cup apple cider vinegar
• 2 tablespoons fresh lemon juice
• 1/2 cup unsweetened almond milk
• 1 teaspoon dried thyme
• 3 cloves of garlic, minced
• 1 teaspoon salt
• 4 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 teaspoon Dijon mustard
• 3 tablespoons balsamic vinegar or red wine vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt
• pepper