Orzo Salad with Artichokes, Olives and Peppers
Cooking the orzo in boiling salted water according to the package directions until al dente. During the last 3 minutes of cooking, add the peas and the beans. Drain everything, and rinse under cold water.
Drain the artichokes and cut into quarters. Rinse and trim the peppers, then finely dice. Drain the olives, and remove the pits. Rinse and dry the mint, then finely chop. Mix the oil with the vinegar and lemon juice. Season to taste with salt and pepper. Mix the orzo with the artichokes, peppers, olives, and mint. Mix in the dressing, set aside, and let marinate for 30 minutes. Season to taste and serve.