Greek Orzo Salad
This Greek orzo salad is a delicious, colorful dish with artichoke hearts and feta. I receive a lot of requests for this recipe.
uncooked orzo pasta
1 ½
cups
marinated artichoke hearts
2
(6 ounce) cans
cucumber, seeded and chopped
1
tomato, seeded and chopped
1
red onion, chopped
1
crumbled feta cheese
1
cup
black olives, drained
1
(2 ounce) can
chopped fresh parsley
¼
cup
lemon juice
1
tablespoon
dried oregano
½
teaspoon
lemon pepper
½
teaspoon
 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  Drain artichoke hearts, reserving liquid.
  Gather prepared ingredients together.
  Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
  Just before serving, drizzle reserved artichoke marinade over salad.
  Enjoy!
