Tomato Basil Pasta Salad recipe
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- Reynolds Wrap® Aluminum Foil 1 (8 ounce) package bow tie pasta, cooked and drained 1 pint cherry or grape tomatoes, cut in half 1 medium yellow bell pepper, cut into cubes 1 (6 ounce) jar artichoke hearts, drained, coarsely chopped 4 large fresh basil leaves, cut into strips 2 tablespoons olive oil 2 tablespoons red wine vinegar or balsamic vinegar Salt and freshly ground pepper
Nutrition Info
- 172.2 caloriescarbohydrate: 26.8 gcholesterol: : -fat: 5.3 gfiber: 2.6 gprotein: 5.3 gsaturatedFat: 0.6 gservingSize: -sodium: 102.6 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Tomato Basil Pasta Salad
Directions
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Combine cooked pasta, tomatoes, yellow bell pepper, artichoke hearts and basil in a large bowl.
Blend olive oil, vinegar, salt and pepper in a small bowl. Pour dressing mixture over pasta, toss to mix.
Cover with Reynolds Wrap Aluminum Foil. Refrigerate 2 hours or until serving time.