1/2 lb of whole grain pasta, water to boil it in
4-5 sun-dried tomatoes reconstituted in hot water
1/2 cup chopped olives
1/2 cup diced red bell pepper
1/2 cup artichoke hearts
1/4 cup finely chopped parsley
2-3 chopped green onions
For the Dressing
3-5 T lemon juice
1 T balsamic vinegar
1/4 cup olive oil
1/2 tsp salt
Cook the pasta according to package directions. When done, drain and rinse and let it cool.
Pour enough hot water over the sun-dried tomatoes to cover and let them reconstitute for 10 minutes.
Chop the vegetables.
Make the dressing by mixing the lemon juice, balsamic vinegar, olive oil and salt in a small bowl.
Squeeze out the water from the tomatoes and chop into small pieces.
Place the cooled pasta in a large bowl. Add the rest of the ingredients. Drizzle the lemon juice mixture over the top. Toss and serve.
Double the recipe if you need to feed more people!
Store in an air-tight container in the refrigerator for up to 5 days.
Other tasty ingredients might include: cherry tomatoes, kalamata or green olives, pine nuts, finely diced celery, fresh basil and minced or pressed garlic.