Mediterranean Lemon Pasta Salad

• 4 ounces uncooked dried rosamarina pasta (orzo)
• 2 tablespoons butter
• 2 cups green bell peppers or 2 cups orange bell peppers, coarsely chopped
• 1 cup onion, coarsely chopped
• 2 teaspoons dried Italian seasoning
• 1 1/2 cups tomatoes, coarsely chopped
• 1/2 cup cucumber, coarsely chopped
• 1/4 cup finely chopped fresh parsley
• 1/4 cup pitted ripe black olives, drained and halved
• 1 (14 ounce) can quartered artichoke hearts, drained
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• Belgian endive, if desired
• chopped fresh parsley, if desired

1. Cook pasta according to package directions.
2. Rinse with cold water.
3. Drain.
4. Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning.
5. Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes).
6. Remove from heat.
7. Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently.
8. Cover; refrigerate at least 2 hours to blend flavors.
9. Garnish with Belgian endive and additional parsley, if desired.

rosamarina pasta, butter, green bell peppers, onion, italian seasoning, tomatoes, cucumber, parsley, black olives, quartered artichoke hearts, lemon juice, salt, endive, fresh parsley

Taken from www.food.com/recipe/mediterranean-lemon-pasta-salad-307893 (may not work)