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

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Instructions

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