Greek Pasta Salad

I love to make pasta salads for cookouts and parties. I like how you can make them different everytime. This time, I felt like having it Greek, and it was one of the best I've ever made. Typically, I use tri-colored pasta, such as rotini, so colorwise this one was a little dull with the orzo, but it was so flavorful! Even my young son, Beckett, loved it!

1 cup uncooked orzo

1 (14 oz.) can artichoke hearts in water, drained and cut into bite size pieces

1 (2.25) can sliced black olives

1/2 cup yellow bell pepper, chopped

1 6 oz. container of feta, crumbled

1/2 pint of grape tomatoes, halved

sea salt & fresh ground pepper, to taste

dressing:

1/4 cup red wine vinegar

1/3 cup olive oil

2 tbsp. lemon juice

1 tsp dijon mustard

1 tsp sugar

1 tsp dried basil

1 tsp dried oregano

1. In a bottle with a tight sealing lid, combine dressing ingredients by shaking. Set aside.

2. Cook pasta according to package directions. Drain and cool under cold water.

3. In serving bowl, combine the remainder of salad ingredients and top with dressing. Season with salt and pepper. Mix well and cover and chill. Stir before serving. If chilling overnight, add some extra dressing before serving.