Quick Artichoke Salad

This recipe came from Food Network's Cooking for Real Sunny Anderson. It is really simple and very tasty.


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 Tbsp lemon juice
1 Tbsp Red Wine Vinegar
2 Tbsp olive oil
1/4 cup freshly chopped parsley leaves
Salt and freshly ground black pepper




DIRECTIONS:


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



My notes:
I used kalmata olives as they have more flavor then regular canned black olives. I did not have parsley and used fresh basil instead, but only used about 1/8 of a cup instead of the the full 1/4 cup. So I didn't have a small handful of uncooked pasta left over, I went ahead and used the entire 12 oz box.