Greek Orzo Salad

This is such a yummy salad. I love having it on hand in the fridge to snack on.

Greek Orzo Salad

INGREDIENTS:
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts (sometimes I leave these ot)
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,
1/2 small jar of green olives
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 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 soft; drain. 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 chill for 1 hour in refrigerator.

Just before serving, poor reserved artichoke marinade over salad.