Lemony Farfalle, Tomato and Artichoke Salad

Ingredients

• 4 medium tomatoes, diced
• ½ cup coarsely chopped Italian parsley
• 4 teaspoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon olive oil
• 2 ½ teaspoons salt
• Freshly ground pepper to taste
• ½ pound farfalle, cooked
• 1 raw artichoke heart, shaved into thin slices with a mandoline, vegetable peeler or sharp knife
• ¼ cup shaved fresh Parmesan cheese
• 2 tablespoons chopped fresh mint

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    281 calories; 4 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 11 grams protein; 4 milligrams cholesterol; 1228 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. In a large bowl, combine the tomatoes, parsley, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon olive oil, 2 teaspoons of salt and pepper to taste. Marinate for 30 minutes. Toss with the farfalle.
2. In another bowl, toss together the shaved artichoke, 1 tablespoon of lemon juice, 1/2 teaspoon of olive oil, 1/2 teaspoon of salt and pepper to taste. Divide the pasta salad among 4 plates. Top with the artichoke mixture and the Parmesan. Sprinkle with the mint and serve.

30 minutes