Mediterrenean Orzo Salad

I try to make this anytime we have a cookout. People always love it, it's super easy and it goes a long way. You an add anything you want really so go for it! This is enough for a crowd of 8-10, so just adjust the amounts to how many you want to feed. I like to leave the veggies big enough for people to pick out if the don't prefer something.

You Will Need:
1 Box of Orzo Pasta
1 Bottle of Greek Salad Dressing (Athenos makes a great one. You will not use the whole thing.)
1 Jar of Marinated Mushrooms (I use the small ones)
1 Can of Artichoke Hearts, Rough Chopped or Quartered (You can use the marinated ones if that's all you have.)
1 Container of Feta Cheese
1/2 cup of Green Olives, Sliced
1/2 cup of Kalamata Olives, Sliced (Regular black olives will work too.)
1/2 cup of Capers, Rinsed
1 cup Grape Tomatoes (If you can only find Cherry Tomatoes, they will work.)
Lemon

Here's What You Do:
Cook Orzo according to package in salted water.
Cool Pasta.
Combine artichokes, mushrooms, olives, tomatoes and capers with pasta.
Add enough Greek dressing to coat.
Add Feta cheese and combine all ingredients.
Finish with a squeeze of lemon.
Refrigerate until ready to serve. Can be served at room temperature if you prefer.