There are many variations of salad using orzo pasta. There is a highly rated recipe for a Greek orzo salad on Allrecipes.com that takes one hour and 20 minutes to make and serves six people.
To make the Greek orzo salad, begin by bringing a large pot of lightly salted water to a boil. Add 1-1/2 cups of orzo pasta to the water and let it cook for 8 to 10 minutes or until al dente. Drain the pasta and set it aside. Take two cans of marinated artichoke hearts and drain them, making sure to save the liquid for later use.
Combine the cooked orzo pasta, the drained artichoke hearts, 1 seeded and chopped tomato, 1 seeded and chopped cucumber and 1 chopped red onion together in a large bowl. Add in 1 cup of crumbled feta cheese, 1 2-ounce can of drained black olives, 1/4 cup of chopped fresh parsley and 1 tablespoon of lemon juice to the mixture. Finish seasoning the salad with 1/2 teaspoon of dried oregano and 1/2 teaspoon of lemon pepper, then toss the ingredients until thoroughly mixed. Chill the salad for one hour in the refrigerator. Before you serve the salad, drizzle the reserved artichoke marinade over the top for added flavor.