Recipe: Farfalle Pasta Salad with Salami

14 oz Farfalle Paste, cooked to Al Dente (about 7oz dry pasta)
1.5 oz Artichoke hearts, diced (1/4”)
2 oz Red Bell Peppers diced (1/4”)
4 oz Peas, from frozen acceptable
1.5 oz Olives, sliced
1.5 oz Red Onion, diced (1/4”)
3 oz Salami, diced into small cubes
¼ oz Lemon Juice (good squeeze)

Cook dry pasta till al dente, drain and cool. In a large bowl, mix all of the ingredients.  Add salt if necessary. Served cold.

Serves 6