GREEK ORZO SALAD
Steps:
- 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. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, olive oil, oregano, salt and lemon pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved artichoke marinade over salad.
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