Pasta Salad With Artichokes And Lemon Vinaigrette - cooking recipe

Ingredients

1 (16 ounce) package tri-color spiral pasta
2 (14 ounce) cans extra small artichoke hearts, drained and chopped
1 red bell pepper, diced
1 bunch green onion, chopped (white and green part)
1 cup olive oil
1 cup fresh lemon juice
1 lemon, zest of
2 -3 garlic cloves, depending on size and your taste
1 dash salt, to taste
1 dash pepper, to taste

Preparation

Boil pasta, following directions on package.
While the pasta is boiling, chop your artichokes, red pepper, and green onions, place them in a large bowl while making the vinaigrette.
In a small bowl, combine lemon juice and olive oil, whisk to completely combine the two, then add the garlic, salt and pepper and stir to combine.
When the pasta is done, rinse with cold water, and combine all ingredients.
Cover and refridgerate for a half hour or so before serving.