ARTICHOKE PASTA SALAD
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
Toss all ingredients in a serving bowl and let rest, covered, in the refrigerator for at least 1 hour before serving.
*This is my mother's favorite pasta salad recipe. We usually can't wait an hr to eat it and eat it warm but once it's chilled the flavors mix together wonderfully.
