4. Greek orzo salad
Cook orzo pasta in boiling water for 10 minutes and drain. Open a can of marinated artichoke hearts, drain out the liquid and save.
Throw the artichokes in with the pasta and add chopped tomato, cucumber, feta cheese, parsley, olives, and onion. Season with lemon juice, oregano and lemon pepper.
Chill in the refrigerator for an hour, take out and dress in the artichoke liquid marinade.