To make the tofu feta: Measure rice vinegar, water, garlic and onion powders, oregano, red pepper flake, salt and pepper in to a container that has a high fitting lid. Put the lid on and give the marinade a shake to mix, then add tofu cubes, put the lid back on and gently shake to coat. Put into the refrigerator to marinate for at least 2 hours or even over night.
To make the pasta salad: Make pasta according to package directions. After draining, since under cold water to cool it down. Leave in the colander to cool while making the dressing.
To make the dressing: Into a small bowl add all dressing ingredients and combine well with a whisk.
Into a large bowl, combine roasted red peppers, cherry tomatoes, cucumbers and olives. Rinse the pasta in the colander once more- the noodles are likely stuck together and this will separate them. Add the pasta to the bowl and then add half of the dressing and gently toss to combine.
Drain the tofu feta and add it to the pasta salad and gently toss once more. Add remaining dressing just before serving.