Greek Orzo Salad

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

Ingredients

• 1 ½ cups uncooked orzo pasta
• 2 (6 ounce) cans marinated artichoke hearts
• 1 tomato, seeded and chopped
• 1 cucumber, seeded and chopped
• 1 red onion, chopped
• 1 cup crumbled feta cheese
• 1 (2 ounce) can black olives, drained
• 0.25 cup chopped fresh parsley
• 1 tablespoon lemon juice
• 0.5 teaspoon dried oregano
• 0.5 teaspoon lemon pepper

Steps

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
3. Just before serving, drizzle reserved artichoke marinade over salad.