Mediterranean Lemon Pasta Salad

This zesty make-ahead pasta salad is tossed with fresh Mediterranean flavors. Recipe is from Land O Lakes.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 4  ounces  uncooked dried rosamarina pasta (orzo)
• 2  tablespoons butter
• 2  cups green bell peppers or 2  cups orange bell peppers, coarsely chopped
• 1  cup onion, coarsely chopped
• 2  teaspoons  dried Italian seasoning
• 1 1⁄2 cups tomatoes, coarsely chopped
• 1⁄2 cup cucumber, coarsely chopped
• 1⁄4 cup  finely chopped fresh parsley
• 1⁄4 cup  pitted ripe black olives, drained and halved
• 1 (14 ounce) can  quartered artichoke hearts, drained
• 2  tablespoons lemon juice
• 1⁄2 teaspoon salt
•  Belgian endive, if desired
•  chopped fresh parsley, if desired

Directions

1. Cook pasta according to package directions.
2. Rinse with cold water.
3. Drain.
4. Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning.
5. Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes).
6. Remove from heat.
7. Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently.
8. Cover; refrigerate at least 2 hours to blend flavors.
9. Garnish with Belgian endive and additional parsley, if desired.