Instructions: Cook orzo in plenty of salted water for 7 minutes. Add the frozen artichoke hearts. Bring to a boil. Turn off heat. Drain immediately and rinse in cold water. Remove artichokes and cut them into smaller pieces.

Meanwhile, cut the onion, chile pepper, bell pepper, and canadian bacon into slivers about 1/2-inch long. Place in a glass serving bowl. Core the apple and sliver cut. Add to the bowl and sprinkle with the lemon juice. Stir to coat.

Add the minced garlic, drained pasta and artichokes. Toss with olive oil to taste. Season with salt and pepper, balsamic and honey to taste. Refrigerate for 30 to 60 minutes. Allow to warm on the counter for about 10 minutes before serving.

NOTES : Sliver cut everything for easy eating and marinate at least 30 minutes for the flavors to mingle. We tested a half-recipe and served it with a small boneless pork loin chop, dry rubbed with tomato, basil and garlic and seared on a foreman grill. A lighter meal with lots of pizazz. This is a variation of a hot pasta salad recipe called Apple Orzo Salad from the Washington Apples web site.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.