Shelly's Recipe

MEDITERRANEAN ORZO SALAD

Category: Pasta Salads

1 1/2 cups uncooked orzo pasta
2 (6 oz) cans marinated artichoke hearts
1 pint cherry or grape tomatoes, halved
1 cucumber
1/4 cup yellow bell pepper, small diced
1 red onion, halved and sliced very thinly
1 cup crumbled feta cheese
1 (2 ounce) can sliced black olives, drained
1 cup Italian olive salad, not drained
1/4 cup chopped fresh parsley
1 tsp fresh oregano, chopped
salt and freshly ground black pepper to taste

Bring a large pot of lightly slated water to a rolling boil. Add pasta and cook for 8-10 minutes or until al dente. Peel cucumber, slice in half lengthwise, seed and slice each half. Drain orzo, run under cold water until completely cooled and place in a large bowl. Add artichoke hearts with liquid, tomatoes, cucumber, bell pepper, onion, feta, olives, olive salad, parsley, lemon juice, oregano and salt and pepper to taste. Chill for at least 1 hour. Serve in a large chilled bowl. SERVES: 6