Mediterranean Pasta Salad 2

Ingredients

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

Preparation

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.