This Greek orzo salad is a delicious, colorful dish with artichoke hearts and feta. I receive a lot of requests for this recipe.

Ingreadient

• 1 ½ cups uncooked orzo pasta
• 2 (6 ounce) cans marinated artichoke hearts
• 1 cucumber, seeded and chopped
• 1 tomato, seeded and chopped
• 1 red onion, chopped
• 1 cup crumbled feta cheese
• 1 (2 ounce) can black olives, drained
• ¼ cup chopped fresh parsley
• 1 tablespoon lemon juice
• ½ teaspoon dried oregano
• ½ teaspoon lemon pepper

Direction

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. Drain artichoke hearts, reserving liquid.
3. Gather prepared ingredients together.
4. 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.
5. Just before serving, drizzle reserved artichoke marinade over salad.
6. Enjoy!

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