Tomato Basil Pasta Salad

By gpawilson

Ingredients

• 8 oz. bow tie pasta, cooked and drained
• 1 pint cherry or grape tomatoes, cut in half
• 1 medium yellow bell pepper, cut in cubes
• 1 jar (6 oz.) marinated artichoke hearts, drained, coarsely chopped
• 4 large fresh basil leaves, cut in strips
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar or balsamic vinegar
• Salt and freshly ground pepper

Details

Servings 8
Adapted from reynoldskitchens.com

Preparation

Step 1

DIRECTIONS

Step 1:
COMBINE cooked pasta, tomatoes, yellow bell pepper, artichoke hearts and basil in a large bowl.
Step 2:
BLEND olive oil, vinegar, salt and pepper in a small bowl. Pour dressing mixture over pasta; toss to mix.
Step 3:
COVER with Reynolds Wrap® Aluminum Foil.
Step 4:
REFRIGERATE 2 hours or until serving time.