Artichoke Salad

By nurseliz

Sunny Miller

Ingredients

• Ingredients
• 2 * 2 (14-ounce) cans quartered artichoke hearts, drained
• 1/2 * 1/2 pound bowtie pasta, cooked and drained
• 1/2 * 1/2 cup, pitted and sliced black olives
• 4 * 4 sun-dried tomatoes, julienned
• 1 * 1 small red onion, chopped
• 1 * 1 garlic clove, minced
• 1 * 1 tablespoon lemon juice
• 1 * 1 tablespoon red wine vinegar
• 2 * 2 tablespoons olive oil
• 1/4 * 1/4 cup freshly chopped parsley leaves
• * Salt and freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Toss all ingredients in a serving bowl and let rest, covered, in the refrigerator for at least 1 hour before serving.