Artichoke & Tomato Pasta

By holroydmelinda

Pasta

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

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.