Mediterranean Orzo Salad

I love this recipe in the summertime! Although it takes a little while to prepare, it's super tasty and great to have in the fridge when you want something quick for supper.  I really don't care for watery canned black olives so I always use Kalamata, and definitely don't skip the muffaletta. I believe that the olive salad might be the secret ingredient in this dish! I've adapted it from John Folse's recipe.

1½ cups uncooked orzo pasta

12 oz jar marinated artichoke hearts, chopped (and the liquid)

1 1/2-2 (or more) cups cherry tomatoes, halved

1 cucumber

1/2 yellow or red bell pepper, diced

1 red onion, finely chopped

1 cup feta cheese, crumbled

1/3 cup pitted Kalamata olives, chopped

1 cup Italian olive salad--muffaletta (and the liquid)

1 Tbsp chopped fresh oregano

1 Tbsp chopped thyme

salt and pepper to taste

Cook the orzo as directeduntil al dente. Peel the cucumber and then slice in half lengthwise. Scoop out the seeds with a spoon and then slice each half. Drain the cooked orzo in a colander and run under cold water until it's completely cooled. Then spoon the orzo into a large bowl, and add the artichoke hearts with liquid, chopped tomatoes, cucumber, bell pepper, onion, feta, olives, olive salad, fresh herbs, and salt and pepper to taste. The feta and olives add saltiness, so definitely go light on the salt. 

Chill before serving. It's delicious with grilled fish or chicken.