Quick Artichoke Salad

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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