Lemony Farfalle, Tomato and Artichoke Salad Recipe

Name: Lemony Farfalle, Tomato and Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Marinate for 30 minutes.
3
Toss with the farfalle.
4
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.
5
Divide the pasta salad among 4 plates.
6
Top with the artichoke mixture and the Parmesan.
7
Sprinkle with the mint and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium tomatoes, diced, 1/2 cup coarsely chopped Italian parsley, 4 teaspoons grated lemon zest, 2 tablespoons fresh lemon juice, and more.

Yes, Lemony Farfalle, Tomato and Artichoke Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemony Farfalle, Tomato and Artichoke Salad

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