LEMONY FARFALLE, TOMATO AND ARTICHOKE SALAD

Lemony Farfalle, Tomato and Artichoke Salad image

Provided by Molly O'Neill

Categories easy, pastas, salads and dressings, side dish

Time 30m

Yield Four servings

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 5 grams