Greek Orzo Salad

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

Drain artichoke hearts, reserving liquid.

Gather prepared ingredients together.

Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.

Just before serving, drizzle reserved artichoke marinade over salad.