Bowtie Artichoke Salad

2 14 ounces cans quartered artichoke hearts, drained
8 ounces bowtie pasta, cooked and drained
1/4 cup sun dried tomatoes, chopped
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 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 one hour before serving. Best if sits overnight if you have the time or want to make ahead.

recipe by Sunny Anderson