Tomato Basil Pasta Salad recipe

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Ingredients

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 calories
carbohydrate: 26.8 g
cholesterol: : -
fat: 5.3 g
fiber: 2.6 g
protein: 5.3 g
saturatedFat: 0.6 g
servingSize: -
sodium: 102.6 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cooked pasta, tomatoes, yellow bell pepper, artichoke hearts and basil in a large bowl.

  2. Blend olive oil, vinegar, salt and pepper in a small bowl. Pour dressing mixture over pasta, toss to mix.

  3. Cover with Reynolds Wrap Aluminum Foil. Refrigerate 2 hours or until serving time.

Recipe Yield

8 servings

Recipe Note

Made ahead of time and kept refrigerated, this pasta salad with cherry tomatoes, yellow bell pepper, and artichoke hearts and fresh basil is a real time saver when you're expecting guests.

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