Adapted from the cookbook, "Learning to Cook with Marion Cunningham".
4 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1/3 cup chopped parsley (coarsely chopped)
1/4 cup drained and rinsed capers
1 1/2 jar of 16 ounce marinated artichoke hearts (coarsely chopped)
1 cup orzo pasta uncooked
1/4 cup pasta cooking water ( take before pouring water out)
2 tablespoons Parmesan grated cheese
In a large bowl combine salmon, artichoke hearts, capers, lemon juice, parsley and olive oil. Set aside.
Cook pasta (orzo) in a large pot of boiling salted water. Remove 1/4 cup cooking water, and drain pasta well.
Transfer pasta to bowl with smoked salmon and mix well, adding reserved mixing water as needed to keep pasta moist. Sprinkle with cheese and serve at room temperature.