Lemony Farfalle, Tomato and Artichoke Salad

• 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

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.

tomatoes, italian parsley, lemon zest, lemon juice, olive oil, salt, freshly ground pepper, knife, parmesan cheese, fresh mint

Taken from cooking.nytimes.com/recipes/12000 (may not work)