>> Sunday, May 16, 2010
1 (12 oz) pkg Orzo, cooked al dente (7-8 minutes)
1 large cucumber, seeded and diced
3-4 vine ripe tomatoes, seeded and diced
1 small red onion, minced
1 cup large black olives, chopped
(1) 12 oz jar marinated artichokes, chopped; reserve marinade
(1) 15.5 oz can garbanzo beans, drained
1 cup crumbled feta cheese
zest and juice of 1 lemon
1/4 cup chopped fresh parsley
Once your orzo has cooled, combine the pasta with veggies and cheese.
Toss with lemon juice, parsley and salt and pepper to taste. Refrigerate for at least 30 minutes to combine flavors. Just before serving, dress with the reserved artichoke marinade.