Pasta Salad

• 1 cup orzo pasta
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1/2 cup sun-dried tomato, cut into strips (not packed in oil)
• 1 yellow bell peppers (capsicum) or 1 orange bell pepper, cut into strips (capsicum)
• 1/2 small red onion, diced
• 15 kalamata olives, pitted and halved
• 1/2 jalapeno pepper, minced
• 1/4 cup fresh parsley or 1/4 cup fresh basil, chopped
• 1 garlic clove, minced
• 2 ounces feta or 2 ounces goat cheese, crumbled
• 2 tablespoons parmesan cheese, grated
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 1 (2/3 ounce) package good seasons Italian salad dressing mix
• 1/4 cup cider vinegar (I like to use a bit more vinegar and reduce water accordingly)
• 1 teaspoon sesame oil or 1 teaspoon olive oil
• 1/2 cup water, plus
• 3 tablespoons water

1. Cook orzo in 2 quarts water for 8-10 minutes or according to package directions and drain.
2. Add other ingredients up to Italian dressing mix and toss gently with a large spoon.
3. Combine the vinegar with 3 tablespoons water. Add Italian dressing mix and shake well. Add oil and rest of water and shake well. Measure out a quarter cup, pour over salad and toss gently.
4. Taste and add more dressing (a little at a time) if desired. Can be served immediately, at room temperature or chilled.

orzo pasta, hearts, tomato, yellow bell peppers, red onion, olives, pepper, parsley, garlic, feta, parmesan cheese, salt, pepper, italian salad dressing, cider vinegar, sesame oil, water, water

Taken from www.food.com/recipe/pasta-salad-150358 (may not work)