Categories: Salad

Ingredients

• 1/2 lb. bowtie pasta
• 2 14-ounce cans quartered artichoke hearts
• 1/2 C. sliced black olives
• 4 sun-dried tomatoes, julienned
• 1 small red onion, chopped
• 1 T. lemon juice
• 1 T. red wine vinegar
• 2 T. olive oil
• 1 garlic clove, minced
• 1/4 C. fresh chopped parsley
• Salt and pepper

Directions

1. Cook pasta according to package directions. Drain.

2. Toss pasta, drained artichokes, olives, tomatoes and onion in a serving bowl.

3. In a small bowl, whisk lemon juice, vinegar, olive oil, garlic, parsley, salt and pepper. Pour over pasta mixture and mix well. Cover and let rest in the refrigerator for at least 1 hour before serving.

4. Note: If you do not like sun-dried tomatoes, use fresh, seeded and diced tomatoes.

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