½ cup fresh lemon juice
½ cup extra virgin olive oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh chives
½ teaspoon salt
½ teaspoon ground black pepper
1 (1-pound) box orzo pasta, cooked and drained
1 seedless cucumber, diced
1 pint grape tomatoes, halved
1 (14-ounce) can quartered artichoke hearts, drained
1 (6-ounce) can whole pitted black olives, drained
4 ounces feta cheese, crumbled
In a small bowl, combine lemon juice, olive oil, oregano, chive, salt, pepper, whisk to combine and set aside. In a large bowl, combine pasta, cucumber, tomatoes, artichoke hearts, black olives, feta cheese. Pour lemon juice mixture over pasta mixture, stirring to combine well. Cover and refrigerate for 1 hour.
I like to cut the artichoke smaller, add more feta cheese, and use sliced olives. This is a great pasta salad (right Colleen?), and tastes good the next day with grilled chicken diced and thrown in for good measure.
