1 300g pack of orzo pasta
4-6 marinated artichoke hearts (diced)
4-6 pieces of sundried tomato in oil (sliced/ diced)
2 red bell peppers (diced)
5-6 cloves garlic (crushed or finely diced)
bunch of green onions (diced)
1 lemon (juiced)
1/4C. olive oil
fresh parsley (chopped)
200g feta cheese (crumbled/ grated)
salt and pepper to taste
Cook pasta according to directions, drain and cool. Mix with remaining ingredients and refrigerate overnight before serving. Put aside some of the feta and parsley for use as a garnish if serving for buffet or guests.
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