Mediterranean Orzo Salad Easy Salads for a Crowd

Ingredients

• 1 pound (450g) orzo pasta
• 1 cup (150g) pitted Kalamata olives, halved
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 cucumber, peeled, seeded, and diced
• 1 pint (2 cups/400g) cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 4 ounces (115g) feta cheese, crumbled
• 1/4 cup (30g) fresh parsley, chopped
• 1/4 cup (30g) fresh mint, chopped
• 1/2 cup (75g) artichoke hearts, quartered (canned or marinated) (optional)
• 1/2 cup (120ml) extra virgin olive oil
• 1/4 cup (60ml) fresh lemon juice
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste