Lemony Farfalle, Tomato and Artichoke Salad
Published August 20, 1994
- Total Time
- 30 minutes
- Rating
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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 analysis per serving (4 servings)
53 grams carbs; 6 milligrams cholesterol; 302 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 6 grams fiber; 565 milligrams sodium; 13 grams protein; 5 grams sugar
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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