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Ingredients
- 6 oz. uncooked bow-tie noodles
- 1 can (14-16 oz.) artichoke hearts, drained and halved (not oil packed)
- 1 cup chopped ripe plum tomatoes
- 1/2 cup torn fresh basil leaves
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/4 cup crumbled feta cheese
Details
Servings 4
Preparation
Step 1
Cook noodles according to package directions; rinse under cold running water, drain well, and set aside.
In a large bowl, combine remaining ingredients except cheese; add noodles and toss to coat.
Refrigerate for about 1 hour; serve sprinkled with cheese.
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