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Ingredients
- 2 (14-ounce) cans quartered artichoke hearts, drained
- 1/2 pound bowtie pasta, cooked and drained
- 1/2 cup, pitted and sliced black olives
- 4 sun-dried tomatoes, julienned
- 1 small red onion, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1/4 cup freshly chopped parsley leaves
- Salt and freshly ground black pepper
Preparation
Step 1
Toss all ingredients in a serving bowl and let rest, covered, in the refrigerator for at least 1 hour before serving.
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