Mediterranean Lemon Pasta Salad

Ingredients:

• 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

Steps:

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.