Weekend Salad

I make this salad once a week, usually on Fridays. The longer it sits, the better the flavors incorporate. It's really easy and it's good for you.

Organic whole wheat pasta (cooked and cooled, about half a package)
3/4 red onion, sliced thin
2 cans organic medium sized artichoke hearts, drained and quartered
palm of organic capers
handful of pitted kalamata olives
8-10 organic sun dried tomatoes, sliced (you have to add these-they make the salad sweet)
2 tbsp organic extra virgin olive oil
1 tbsp and a dash more of Italian red wine vinegar
2 cloves of garlic run through a press
lemon juice of one lemon

Instructions: mix everything in the same bowl. Cover and refrigerate for as long as possible. I told you it was easy.