Drain artichokes, reserving liquid, and quarter them. Cook pasta; do not overcook. Drain. Mix pasta with liquid from artichokes. Add lemon juice, artichokes, beans, olives, green onions, celery, bell peppers and oregano. Mix gently and chill. One hour before serving, add dressing and feta. Mix to coat evenly. Serve cool (not cold) for best flavor.
From Kids in the Kitchen, a Bradley School-Portsmouth cookbook.
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