Greek Orzo Salad with Artichoke hearts and Feta

Greek Orzo Salad with Artichoke hearts and Feta

1 c. uncooked orzo pasta
2 6 oz. cans marinated artichoke hearts
2 tomato, seeded and chopped
1 cucumber seeded and chopped
½ red. Onion, chopped
1 c. crumbled feta cheese
1 (2 oz.) can black olives, drained
¼ c. chopped fresh parsley
1 Tlbs. Lemon juice
½ tsp. dried oregano
½ tsp. lemon pepper (or black pepper)

Bring large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes. Drain and cool. Drain artichoke hearts, reserving liquid.

Combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for at least 1 hour before serving.

Just before serving, drizzle reserved artichoke marinade over salad.