Quick Artichoke Salad

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
Share This Recipe


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


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