Greek Salad

Greek Orzo Salad

Ingredients:

1 ½ cups uncooked orzo pasta

2 (6 ounce) cans marinated artichoke hearts

1 tomato, seeded & chopped

1 cucumber, seeded & 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

1 tablespoon dried oregano

½ teaspoon lemon pepper

Directions:

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 artichoke hearts, reserving liquid.

In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano & lemon pepper. Toss & chill for 1 hour in fridge.

Just before serving, drizzle reserved artichoke marinade over salad.