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Tomato Basil Pasta Salad

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Servings: 8
  • Course: Soups & Salads

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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  • 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


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.

Step 4

REFRIGERATE 2 hours or until serving time.

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