Greek Orzo Salad

Ingredients

  • 1 1/2 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
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon lemon pepper

Preparation

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

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