Mediterranean Lemon Pasta Salad

Ingredients

• 4 ounces uncooked dried rosamarina pasta (orzo)
• 2 tablespoons butter
• 2 cups green bell peppers or orange bell peppers, coarsely chopped
• 1 cup onion, coarsely chopped
• 2 teaspoons dried Italian seasoning
• 1 1/2 cups tomatoes, coarsely chopped
• 1/2 cup cucumber, coarsely chopped
• 1/4 cup finely chopped fresh parsley
• 1/4 cup pitted ripe black olives, drained and halved
• 1 (14 ounce) can quartered artichoke hearts, drained
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• Belgian endive, if desired
• chopped fresh parsley, if desired

Directions

1. 1

   Cook pasta according to package directions.

2. 2

   Rinse with cold water.

3. 3

   Drain.

4. 4

   Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning.

5. 5

   Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes).

6. 6

   Remove from heat.

7. 7

   Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently.

8. 8

   Cover; refrigerate at least 2 hours to blend flavors.

9. 9

   Garnish with Belgian endive and additional parsley, if desired.