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Greek Orzo Salad

Pairs with: Cucumber DRY Soda

1 1/2 cups uncooked orzo
6 oz. marinated artichoke hearts
5 oz. pearl tomatoes, chopped in half
5 oz. whole black olives, drained and sliced
1 medium sized cucumber, chopped
1 small red onion, finely chopped
1 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
Freshly ground black pepper to taste


- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8-10 minutes or until al dente. Pour into a strainer, then rinse with cold water.
- Drain artichoke hearts, reserving liquid.
- In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and cover, then chill in refrigerator for at least one hour.
- Just before serving, drizzle reserved artichoke marinade over salad. Mix lightly, then top with freshly ground pepper.