12 cups uncooked orzo pasta 16 (6 ounce) cans marinated artichoke hearts 8 tomato, seeded and chopped 8 cucumber, seeded and chopped 8 red onion, chopped 8 cups crumbled feta cheese 8 (2 ounce) cans black olives, drained 2 cups chopped fresh parsley 1/2 cup lemon juice 1 tablespoon and 1 teaspoon dried oregano 1 tablespoon and 1 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.
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 artichoke marinade over salad.