1 pound dry orzo

½ cup olive oil
1/3 cup freshly squeezed lemon juice or more to taste
2 garlic cloves - minced
Sea salt and freshly ground black pepper to taste

2 pints grape tomatoes, halved
1 - 12 ounce bag frozen artichoke hearts – defrosted and drained
¾ cup Pitted Kalamata olives
1 - 12 ounce container crumbled feta cheese
4 tablespoons minced fresh mint
4 tablespoons minced fresh dill
Sea salt and freshly ground black pepper to taste

Bring a large pot of salted water to a boil, add the orzo and cook until the pasta is al dente, 9 to 11 minutes. Drain and rinse with cool water; then drain again. Lightly coat the orzo with a little bit of extra virgin olive oil to prevent the orzo from sticking while you continue with the recipe.

In a jar with a tight-fitting lid, combine the lemon juice, olive oil and minced garlic. Shake well and season with salt and pepper to taste – add more lemon juice if needed for taste.

In a large bowl, combine the orzo, tomatoes, artichokes, olives, feta, mint, and dill; toss well. Dress the salad with the lemon/ olive oil mixture to taste. Taste, and add more salt and black pepper, if necessary. Serve at room temperature.