Tailgate Pasta Salad

By á-4939

Ingredients

• 8 oz uncooked gemelli or rotini pasta
• 1 medium zucchini, cut in half lengthwise, thinly sliced (2 cups)
• 1 can (14 oz) artichoke hearts, drained, chopped
• 1 cup cherry tomatoes, cut in half
• 4 oz fresh baby spinach leaves
• 1/2 cup chopped fresh basil leaves
• Dressing
• 1/4 cup olive oil or vegetable oil
• 3 tablespoons red wine vinegar
• 1 teaspoon coarse-grained mustard
• 1 teaspoon salt 1/2 teaspoon pepper
• 1 garlic clove, crushed

Preparation

Step 1

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
2 Meanwhile, in small bowl, mix all dressing ingredients until well blended.
3 In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
4 Just before serving, sprinkle remaining 1/4 cup basil over top of salad.