Fresh Greek Orzo Salad

1 ½ C. Orzo pasta uncooked

1 C. Cherry tomatoes halved

12 oz. Canned artichoke hearts, reserve the liquid

1 Red onion chopped

1 Cucumber seeded and chopped

1 C. Feta crumbled

1 Tbsp. Lemon juice

¼ C. Fresh parsley chopped

½ tsp. Oregano

½ tsp. Lemon pepper

Cook the Orzo pasta in boiling water for 8-10 minutes until tender. Drain and rinse under cold water to cool down completely.

Add the cooled pasta and the remaining ingredients to a large mixing bowl. Stir to combine.

Drizzle reserve liquid from the canned artichokes over the mixture and toss to incorporate well.

Serve immediately or chill before serving if desired.

Enjoy!