Orzo Salad

I got this idea from a recipe card at SunFlower Market near the bulk bins.  It's a simple cold salad that we loved.  It's a nice dish to be able to make ahead and put in the fridge till you're ready to eat it or take to whatever dinner party or pot-luck you're going to.  (We had it this week alongside a simple veggie stir-fry with this quick recipe for ginger citrus sauce.)

Direction for Orzo Salad:
1 1/2 cups uncooked orzo pasta
2 (6 oz) can marinated artichoke hearts, drained, chopped
1 tomatoes, chopped

1 cucumber, chopped

1 (2 oz) black olives, drained

1/4 cup finely chopped fresh parsley

1 Tbl lemon juice

2 Tbl olive oil

salt, pepper, opt.

Boil pasta for 8 to 10 minutes. Chop and dice other ingredients.  Stir all together and put in fridge.  Let chill for at least 1 hour.  (I didn't have the black olives, as called for, when I made it.  But I'm sure it would be great with them, or even kalmata olives.)

Also, can I tell you what my current food obsession is?  It's pita bread stuffed with veggies and a little vegan mayo or salad dressing.  I actually had a little pita sandwich for breakfast twice this week.  Weird, I know, but it's what I wanted!