Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8-12 minutes or until al dente: drain. Drain artichoke hearts, reserving liquid.
In a large bowl, combine pasta, artichoke hearts, tomato, cucumber, onion, feta cheese, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in the refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.