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Tomato Basil Pasta Salad

Source of Recipe

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Tomato Basil Pasta Salad

Allrecipes.com
Reviews rate this recipe 4.5 of 5 stars.
Makes 8 servings

Recipe by Reynolds Wrap® "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."

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, to taste

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.

One serving (1/8 of recipe) equals: Calories: 172 (Calories from Fat: 48); Total Fat 5.3g (Saturated Fat 0.6g); Cholesterol 0mg; Sodium 103mg; Potassium 150mg; Total Carbohydrates 26.8g; Dietary Fiber 2.6g; Protein 5.3g; Sugars 0.8g