Italian Orzo Pasta Salad

Start out by cooking your orzo according to package directions. I recommend cooking in a rolling boil for 7-8 minutes to get it al dente.
Immediately drain and run cool water over the pasta to stop the cooking process. Set aside.
Dice your cucumber, red onion, and artichoke hearts into small cubes.
Tip: soak your red onion pieces in cold water for a few minutes to remove that harsh flavor.
Chop the olives, and slice the deli pepperoni into short ribbons.
In a large bowl, add the cooled pasta, all of your veggies, the pepperoni, and the feta cheese crumbles.
Sprinkle the salt and dried oregano on top of the entire bowl.
Using two spoons, mix well until everything is combined.
Finally, pour the Italian dressing on top and mix once more so every bite is covered.
You can serve as is, or store in the fridge for up to 24 hours so the flavors can really marinate. Enjoy!