|
|
Reynolds Wrap® Aluminum Foil
|
|
1
|
package (8 oz.) bow tie
pasta, cooked and drained
|
|
1
|
pint cherry or grape
tomatoes, cut in half
|
|
1
|
medium yellow bell
pepper, cut in cubes
|
|
1
|
jar (6 oz.) marinated artichoke hearts, drained,
coarsely chopped
|
|
4
|
large fresh basil leaves,
cut in strips
|
|
2
|
tablespoons olive oil
|
|
2
|
tablespoons red wine
vinegar or balsamic vinegar
|
|
|
Salt and freshly ground
pepper
|
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./span
Number of Servings: 8
