lemon-basil pasta salad

By pattiaroberts

Ingredients

• 1 . 1 box of tri-color penne rigate pasta
• 2 . 1 can( 14 ounces) quartered artichoke hearts,drained,and chopped
• 3 . 2 garlic cloves, finely chopped
• 4 . 1/2 cup drained and chopped roasted red peppers
• 5 . 1/3 cup shredded parmesan cheese
• 6 . 1/4 cup freshly chopped basil leaves for garnish
• 7 . 1/4cup coarsely chopped pitted kalamata olives
• 8 . 3 tablespoons drained and chopped sun dried tomatoes with herbs in oil plus two tablespoons of oil
• 9 . 1/2 teaspoon of lemon zest
• 10.1 /2 teaspoon of fresly ground black pepper

Preparation

Step 1

1. heat large covered sause pan of salted water over high heat. Add pasta and cook as label directs;drain. Rinse pasta under cold water and drain
2. in large bowl, toss pasta with remaining ingredients until blended. Cover and refrigerate at least 3 hours or up to 2 days. serve garnished with basil.