Greek Orzo Salad

Ingredients

• 2 ounce olives black drained canned
• 1  cucumber seeded chopped
• 1 cup feta cheese crumbled
• 0.3 cup parsley fresh chopped
• 1 tablespoon juice of lemon 
• 0.5 teaspoon lemon pepper 
• 12 ounce marinated artichoke hearts canned
• 0.5 teaspoon oregano dried
• 1.5 cups orzo pasta uncooked
• 1  onion red chopped
• 1  tomatoes seeded chopped

Equipment

• bowl
• pot

Directions

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. Toss and chill for 1 hour in refrigerator.
5. Just before serving, drizzle reserved artichoke marinade over salad.