Greek Orzo Salad (TNT)

Greek Orzo Salad

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
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper


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. Drain artichoke hearts, reserving liquid.

2.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.

3.Just before serving, drizzle reserved artichoke marinade over salad.



Recipe source: Momsmenuplan yahoo group, submitted by Suzanne Zick