4 ounces uncooked dried rosamarina pasta (orzo)
2 medium (2 cups) green, orange, red and/or yellow bell peppers, coarsely chopped
1 large (1 cup) onion, coarsely chopped
2 teaspoons dried Italian seasoning
2 medium (1 1/2 cups) tomatoes, coarsely chopped
1 small (1/2 cup) cucumber, coarsely chopped
1/4 cup finely chopped fresh parsley
1/4 cup pitted ripe olives, drained, 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
Cook pasta according to package directions. Rinse with cold water. Drain.
Melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until peppers are just tender. Remove from heat.
Combine cooked pasta, pepper mixture and all remaining ingredients
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.