• 1/2 lb orzo pasta, cooked in pleanty of salted water until al dente, and briefly rinsed in cold water.
• 1/3 cup canned artichoke hearts, drained and diced
• 1/4 cup pimento, finely diced (or the contents of a small jar)
• 1/3 cup diced red onion
• 1/4 cup finely diced jalapeño pepper
• 1/4 cup black olives, chopped
• 1/2 cup canned chickpeas
• 1/3 cup diced yellow bell pepper
• 1/3 cup marinated sun dried tomatoes, chopped or thinly sliced
• 1/3 cup peperoncini peppers, diced
• 1/2 cup diced feta cheese

creamy lemon dressing

• 1/4 cup olive oil (I use this wonderful lemon olive oil)
• 1/4 cup fresh squeezed lemon juice
• 1 tsp honey
• 1 tsp creamy dijon mustard
• salt and black pepper to taste