Lemony Farfalle, Tomato and Artichoke Salad

Name: Lemony Farfalle, Tomato and Artichoke Salad
Total time: 30 min
Yield: Four servings
Cuisine: italian
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

By Molly O'Neill

Total Time: 30 minutes
Rating: 4(25)
Comments: Read comments

Featured in: Sisterhood Is Flavorful

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large bowl, combine the tomatoes, parsley, lemon zest, 1 tablespoon lemon juice, ½ teaspoon olive oil, 2 teaspoons of salt and pepper to taste. Marinate for 30 minutes. Toss with the farfalle.
Step 2
In another bowl, toss together the shaved artichoke, 1 tablespoon of lemon juice, ½ teaspoon of olive oil, ½ 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.