1(12-14 oz) can artichoke hearts, drained well and chopped
1large tomatodrained, seeded and chopped
1English cucumberseeded and chopped
1cupcrumbled feta cheese
1(2 ounce) can sliced black olives, drained
1/4cupchopped fresh parsley
2-3tablespoonslemon juiceto your taste
Bring a large pot of lightly salted water to a boil.
Add in the orzo and cook until al dente, around 8-10 minutes. Drain in a colander and rinse in cold water to stop the cooking process and rinse the starches off. Once drained well, place in a large serving bowl.
Add in the artichoke hearts, tomato, cucumber, onion, feta, olives and parsley.
Whisk together the vinaigrette ingredients, then pour over the salad.
Toss the ingredients until coated, then chill for 1-2 hours in the refrigerator.
You can use orzo to replace any pasta in your regular pasta salad