1 pound orzo
1 can pitted black olives, drained
1 can artichokes, drained
1 red pepper, diced
cup fresh chopped dill
Juice of one lemon
cup olive oil
1 cup feta cheese, crumbled (optional)
1 can garbanzo beans (chickpeas), drained
Cook s note:
Other fresh vegetables may be added to this recipe as desired, such as chopped cucumber, blanched eggplant, green pepper, zucchini, etc.
Cook orzo according to package directions; drain and rinse, then drain again. Place in large bowl with the rest of the ingredients and mix until evenly distributed.
Refrigerate until ready to serve.
Yield: 12 to 20 servings
Source: Olympia Ntakos