Mediterranean Rosemary Pasta Salad

• 8 ounces multigrain farfalle
• 1 lemon - juice and zest
• 2 teaspoons Migliarese Organic Dressing with Extra Virgin Olive Oil - Rosemary
• 1 13 oz can artichoke hearts packed in water
• 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
• 1/2 cup diced tomatoes

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.

farfalle, lemon juice, dressing with, water, mozzarella cheese, red bell pepper, parsley, frozen peas, tomatoes

Taken from food52.com/recipes/36745-mediterranean-rosemary-pasta-salad (may not work)