Greek Orzo Salad

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

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  uncooked orzo pasta
• 2 (6 ounce) cans  marinated artichoke hearts
• 1  tomatoes, 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

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 artichoked hearts, reserving liquid.
2. In large bowl combine pasta, artichoke heats, 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.