Orzo Salad


1/2 cup fresh lemon juice
1/3 cup extra-light olive oil
2 Tbsp chopped fresh oregano
2 Tbsp chopped fresh chives
1/2 tsp salt
1/2 tsp ground black pepper
1 (1-pound) box orzo pasta, cooked and drained
1 seedless cucumber, diced
1 pint grape tomatoes, halved
1 (14-oz.) can quartered artichoke hearts, drained
1 (6-oz.) can whole pitted black olives, drained
4 oz. feta cheese, crumbled
Garnish: fresh oregano


In a small bowl, combine lemon juice, olive oil, oregano, chives, salt, and pepper, whisking to combine; set aside.

In a side bowl, combine pasta, cucumber, tomatoes, artichoke hearts, black olives, and feta cheese.

Pour lemon juice mixture over pasta mixture, stirring to combine well.

Cover, and refrigerate for 1 hour. Garnish with fresh oregano, if desired.