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. Drain artichoke hearts, reserving liquid.
2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, lemon juice, oregano, and dressing. Toss and chill for 1 hour in refrigerator.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6|
|Calories from Fat: 74 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 63.1mg||19 %|
|Sodium 444.8mg||15 %|
|Potassium 377.3mg||10 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 37.5g|
|Protein 11.7g||17 %|
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Calories per serving: 277
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