Just because I’m writing, doesn’t mean I’m not cooking 
Here’s a salad I made last night and served it with hummus, carrots and pita bread and then also grilled vegetables for myself and greek marinaded grilled chicken for my fiance and his business partner.
It was a big hit!
Ingredients:
1 cup uncooked whole wheat orzo pasta
1- small bottle marinated artichoke hearts (I got a little container full of the Whole Foods salad bar type)
1 medium tomato, seeded and chopped
1/2 of a large size cucumber, seeded and chopped
1/2 of a large red onion, chopped
1 cup crumbled feta cheese, infused with garlic and herbs
10-12 black olives, cut in halves
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon italian vinaigrette dressing
Directions:
Bring a large pot of lightly salted water to a boil. Add the orzo pasta and cook for 8 to 10 minutes or until al dente; drain. Drain the artichoke hearts, reserving the liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, pepper and red pepper. Toss and chill for 1/2 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade and italian vinaigrette over salad and lightly toss.
Serves: 4-6
