Lemony Farfalle, Tomato and Artichoke Salad

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

Instructions

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.