Ooh, this is another of my favorites.
1 lb cooked cheese toretllini (cooked, but still firm) drained
2 ripe (Italian) tomatoes, chopped
16 oz of artichoke hearts (marinated works best), diced
1/2 cup thinly sliced red onion
1/2 cucumber, diced.
1/2 cup black olives, halved
Toss with 5 tablespoons of olive oil, 2 tbsp lemon juice, 1 tsp finely minced crushed garlic, oregano and black pepper to taste. Lastly, mix in crumbled feta cheese to taste. Serve over a bed of fresh greens for a picture perfect dish.