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

• 2 ounces of black olives or kalamata olives, drained

• 1/4 cup chopped fresh parsley

• 1 tablespoon lemon juice

• 1/2 teaspoon dried oregano

• 1/2 teaspoon lemon pepper

Directions

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