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. 2. Drain artichoke hearts, reserving liquid. 3. In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. 4. Just before serving, drizzle reserved artichoke marinade over salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
