This recipe came out of the most recent issue of Health magazine (June 2010). It looked so light and fresh, and looked easy too, which immediately drew me to it. And I love pasta salad, so I thought I’d give it a whirl.
If you like the taste of both red bell pepper and lemon, you’ll like this. It includes the juice and zest of one lemon, which gives it a lovely summer flavor. I did add more oil later to refresh it because I didn’t serve it immediately. JW likes our usual pasta salad better, but he ate this and enjoyed it. He said it tasted “earthy” (in a good way).
Mediterranean Pasta Salad
- 8 oz farfalle
- Zest and juice of 1 lemon
- 2 tsp olive oil
- One can (14 oz) artichoke hearts, drained
- 8 oz part-skim mozzarella cheese, cubed
- 1/4 cup chopped bottled roasted red bell pepper
- 1 cup frozen peas
Cook pasta according to package directions. While pasta cooks, combine lemon zest, lemon juice, and olive oil in a large bowl and whisk together.
Add artichoke hearts, cheese, and red pepper to lemon/oil mixture, and stir to combine.
Place peas in colander, and when pasta finishes cooking, drain pasta over peas. Add pasta and peas to artichoke mixture and toss.
Garnish with chopped fresh parsley, if desired. Chill until ready to serve. May need additional olive oil for refreshing prior to serving.