Greek Orzo Salad

1 1/2 cups uncooked orzo pasta
2 (6 oz) 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 oz) can black olives, drained
1/4 cup chopped fresh parsley
1 tbs lemon juice
1/2 tsp dried oregano
1/2 tsp lemon pepper

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 arthichoke marinade over salad.