Orzo and Tomato Salad with Feta Cheese

Ingredients

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• 1 ½ cups uncooked orzo pasta
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• 2 (6 ounce) cans marinated artichoke hearts
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• 1 cucumber, seeded and chopped
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• 1 tomato, seeded and chopped
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• 1 red onion, chopped
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• 1 cup crumbled feta cheese
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• 1 (2 ounce) can black olives, drained
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• ¼ cup chopped fresh parsley
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• 1 tablespoon lemon juice
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• ½ teaspoon dried oregano
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• ½ teaspoon lemon pepper
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Instructions

1. 1
   Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2
   Drain artichoke hearts, reserving liquid.
3. 3
   Gather prepared ingredients together.
4. 4
   Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
5. 5
   Just before serving, drizzle reserved artichoke marinade over salad.
6. 6
   Enjoy!