Ingredients
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1/2 teaspoon lemon pepper
6 tablespoons olive oil,
5 tablespoons red wine vinegar
2 teaspoon dried oregano
Directions
1. 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.
2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, 1 tablespoon lemon juice, and lemon pepper. Toss and chill for 1 hour in refrigerator.
3. In a bowl combine olive oil, red wine vinegar, and oregano. Before serving, drizzle the dressing
over salad.