By: Carin Lynch
Ingredients:
- Salad:
- 1 lb box of small pasta, cooked, drained and cooled
- ¼ cup sun-dried tomatoes
- 1 can artichoke hearts, drained and chopped
- 1 green bell pepper, diced
- 1 small red onion, diced
- 6 green onions, sliced
- 1 bunch of parsley, finely chopped
- Dressing:
- ¼ cup olive oil
- ⅓ cup lemon juice
- 3 garlic cloves, minced
- 1 tsp salt
Preparation:
- 1. In a large bowl, mix all salad ingredients together.
- 2. In a separate bowl, whisk together dressing ingredients,
- 3. Add dressing to salad and combine thoroughly.
- 4. Refrigerate for approximately one hour before serving.
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