Farfalle E Fagioli Salad

• 8 ounces farfalle pasta (bowtie)
• 16 sun-dried tomatoes, packed in oil, well drained
• 2 cups julienned zucchini
• 14 cup extra virgin olive oil
• 14 cup fresh lemon juice
• 1 tablespoon chopped fresh oregano or 12 teaspoon dried oregano
• 13 cup minced fresh parsley
• 4 garlic cloves, minced
• 1 12 cups halved small cherry tomatoes
• 1 12 cups quartered artichoke hearts
• 1 (15 ounce) can cannellini or 1 (15 ounce) canother white beans, rinsed and drained
• salt and pepper

1. In a large pot of boiling water, cook the bowtie pasta until al dente; rinse and drain well.
2. Steam the zucchini until crisp-tender; drain well and set aside.
3. In a big bowl, add the olive oil, lemon juice, oregano, parsley, and garlic; whisk to blend.
4. Add the pasta; toss to coat.
5. Finely chop the well drained sun-dried tomatoes; stir into the pasta.
6. Add in the zucchini, cherry tomatoes, artichoke hearts, and cannellini beans; toss to coat.
7. Add salt and pepper to taste.
8. Chill for 30 minutes to 1 hour before serving.

pasta, tomatoes, zucchini, extra virgin olive oil, lemon juice, fresh oregano, parsley, garlic, tomatoes, hearts, canother white beans, salt

Taken from www.food.com/recipe/farfalle-e-fagioli-salad-61926 (may not work)