• 350 g uncooked orzo pasta
• 200g marinated or fresh artichoke hearts
• 1 tomato (chopped)
• 1 cucumber (chopped)
• 1 red onion, chopped
• 150 g crumbled feta cheese
• 50 g black olives
• 20 g chopped fresh parsley
• 15 ml lemon juice
• 2-3 teaspoons dried oregano
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• ½ tablespoon salt

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente (nor more than 100 min) and drain. In large bowl combine pasta, artichoke hearts, oil, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Chill for 1 hour in refrigerator before serving.

50g = 1.75 oz ( 200g = 7 oz) / 50 ml = 0.2 cup (15 ml = 1 tablespoon)