Cook orzo pasta according to package directions.

Drain cooked orzo pasta and let it cool.

In a small bowl, mix Greek yogurt and Greek with Feta and Oregano Dressing until well blended.

In a large bowl, combine cooled orzo pasta, chopped artichoke hearts, chopped fresh parsley, Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper, chopped Kalamata olives, and toasted pine nuts.

Add the yogurt mixture to the large bowl with the pasta and other ingredients.

Mix lightly until all ingredients are well combined and coated with the dressing.

Serve immediately or chill for later.