TOMATO BASIL PASTA SALAD

Reynolds® Plastic Wrap
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
1 clove garlic, minced
Salt and freshly ground pepper

Combine cooked pasta, tomatoes, yellow bell pepper, artichoke hearts and basil in a large bowl. In a small bowl, blend olive oil, vinegar, garlic, salt and pepper. Add to pasta; toss to mix.

Cover with Reynolds Plastic Wrap and refrigerate.

*The Reynolds Kitchens Tips:
To easily cut basil into strips, stack basil leaves and roll leaves lengthwise into a tight roll. Slice crosswise into thin strips.

For a garnish, use small cookie cutters to cut yellow bell pepper into interesting shapes.

Servings: 8
Source: Reynolds Kitchens