Tomato Basil Pasta Salad

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.

• Calories: 172 Calories

Ingredients

• 2 tablespoons olive oil
• Reynolds Wrap® Aluminum Foil
• salt and freshly ground pepper
• 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 red wine vinegar or balsamic vinegar

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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