2 Cups of Cooked Orzo Rice
1 Tsp Oregano
1 Tsp Lemon Pepper Seasoning
4 Tbsp Garlic & Herb Marinade
3/4 Cup Diced Kalamata Olives
1/2 Cup Feta Cheese
1/2 Red Onion, Diced
1/2 Cup Diced Cucumbers
1 Can Artichoke Quartered Hearts
1 Tomato, Seeded & Diced
2 Tbsp Fresh Parsley

Drain artichoke hearts and then toss into a bowl with the garlic & herb marinade and let sit for about an hour.

Boil orzo in salted water until al dente. Add into a large mixing bowl then add in all ingredients listed above, minus half the parsley and feta.

Put mixed pasta in the fridge for 2-3 hours to cool. When ready to serve, sprinkle chopped parsley and feta on top for presentation.