Mediterranean Lemon Pasta Salad - cooking recipe

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

Preparation

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