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Mediterranean Pasta Salad

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8 ounces multigrain farfalle

Zest and juice of 1 lemon

2 teaspoons olive oil

13 1/2 ounce can artichoke hearts packed in water, drained and chopped

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

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