Greek Orzo Salad

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts reserving liquid.

In large bowl combine pasta artichoke hearts tomato cucumber onion feta olives parsley lemon juice oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.

Just before serving drizzle reserved artichoke marinade over salad.