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.
What You Need
Original recipe yields 8 servings
Reynolds Wrap® Aluminum Foil
1 package 8 oz. bow tie pasta, cooked and drained
1 pint cherry tomatoes or grape tomatoes, cut in half
1 medium yellow bell pepper
1 jar marinated artichoke hearts, drained, coarsely chopped
4 large basil leaves, cut in strips
2 tablespoons olive oil
2 tablespoons HEINZ Red Wine Vinegar or balsamic vinegar
salt and freshly ground pepper
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.