Greek Orzo Salad A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one. Ingredients: 1 ½ cups uncooked orzo pasta 2 (6 ounce) cans marinated artichoke hearts 1 tomato, seeded and chopped 1 cucumber, seeded and chopped 1 red onion, chopped 1 cup crumbled feta cheese 1 (2 ounce) can black olives, drained ¼ cup chopped fresh parsley 1 tablespoon lemon juice ½ teaspoon dried oregano ½ teaspoon lemon pepper Directions Step 1 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. Step 2 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. Step 3 Just before serving, drizzle reserved artichoke marinade over salad.