Mediterranean Pasta Salad

Quentin Bacon
This delicious dish from Health's The CarbLovers Diet (out in August; pre-order at is full of Resistant Starch, a type of fiber that keeps you full and burns fat.


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8 ounces dried farfalle
1 lemon
2 teaspoons olive oil
1 (13.75-ounce) can artichoke hearts, drained
8 ounces fresh part-skim mozzarella cheese, chopped
1/4 cup chopped bottled roasted red bell pepper
1 cup frozen peas
Garnish: chopped fresh parsley


Cook farfalle according to the package instructions. Meanwhile, combine zest and juice of lemon and olive oil in a large bowl; whisk. Add artichoke hearts, mozzarella cheese, and roasted red bell pepper; toss to combine. Place frozen peas in a colander; drain pasta over peas. Add pasta and peas to artichoke mixture; toss. Garnish with chopped fresh parsley, if desired; serve.

Created date

May 2010