Greek Orzo Salad

3/4 cups uncooked orzo pasta
1 (6 ounce) cans marinated artichoke hearts
1/2 tomato, seeded and chopped
1/2 cucumber, seeded and chopped
1/2 red onion, chopped
1/2 cup crumbled feta cheese
1/2 (2 ounce) can black olives, drained
1/8 cup chopped fresh cilantro
1 1/2 teaspoons lemon juice
1/4 teaspoon Greek seasoning mix
1/4 teaspoon 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 for later.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, cilantro, lemon juice, Greek seasoning and lemon pepper.
Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.

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