Summer Orzo Salad

Summer Orzo Salad

1 1/2 cups uncooked orzo pasta
2 - 6 oz. jars marinated artichoke hearts, liquid reserved
1 tomato, seeded and chopped
1 cucumber, peeled, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 - 2 oz. can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
4 fresh basil leaves, torn
Kosher salt and pepper, to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, basil, salt and pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved artichoke marinade over salad.

Footnote - Try using chopped sun-dried tomatoes instead of fresh tomatoes.