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
• ¼ cup chopped fresh parsley
• 1 tablespoon lemon juice
• ½ teaspoon dried oregano
• ½ teaspoon lemon pepper

Directions

• Step 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.

• Step 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.

  
• Step 3

  Just before serving, drizzle reserved artichoke marinade over salad.