Ingredients

• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh Italian parsley
• 1 1/2 teaspoons minced garlic
• 1 teaspoon whole grain Dijon mustard
• 1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
• 1 large red bell pepper, cut into matchstick-size strips
• 4 ounces small button mushrooms, trimmed, quartered
• 1 small onion, thinly sliced (about 1/3 cup)
• 3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise

Instructions

1. Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
2. Transfer mixture to bowl and serve.