Lemony Farfalle, Tomato and Artichoke Salad
- Total Time
- 30 minutes
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
302 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 13 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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