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Mediterranean Pasta Salad

Jim Bathie
Prep time 15 mins
Cook time 15 mins
Yield 4 servings

Ingredients

  • 8 ounces multigrain farfalle
  • Zest and juice of 1 lemon
  • 2 teaspoons olive oil
  • 1 13.5- ounce can artichoke hearts packed in water, drained and chopped
  • 8 ounces fresh part-skim mozzarella cheese, chopped
  • 1/4 cup chopped bottled roasted red bell pepper
  • 1/4 cup chopped fresh parsley
  • 1/2 cup frozen peas

Nutrition Information

  • calories 420
  • fat 20 g
  • satfat 8 g
  • monofat 2 g
  • polyfat 1 g
  • protein 20 g
  • carbohydrate 50 g
  • fiber 8 g
  • cholesterol 45 mg
  • sodium 200 mg
  • 2.4 g

How to Make It

  1. Cook pasta according to package instructions, omitting salt and fat.

  2. While pasta cooks, combine zest and juice of 1 lemon and 2 teaspoons olive oil in a large bowl; stir well with a whisk. Add artichoke hearts, cheese, bell pepper, and parsley; toss to combine.

  3. Place peas in a colander; when pasta is cooked, drain pasta over peas. Shake well to drain, but do not run under cold water. Add pasta and peas to artichoke mixture, and toss well until thoroughly combined. Serve warm or at room temperature.

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