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Tomato Basil Pasta Salad

Rated as 4.17 out of 5 Stars

"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."
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servings 172
Original recipe yields 8 servings


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  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.

Nutrition Facts

Per Serving: 172 calories; 5.3 26.8 5.3 0 103 Full nutrition

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As written this is a definite 4 star keeper. For my own taste I thought it needed a little more. I used 3 types of vinegar (which came to more than 2 tablespoons total: white balsamic, red wine ...

Make this for your bookclub. Make it for your next picnic. Make it for a potluck. Add feta cheese and grilled chicken and call it dinner. The point is, make it. Very good as is, next time I...

Five stars at my 8 year old daughter's request. It was quick and easy on a hot day. I doubled the basil, added extra artichoke hearts (we used frozen), and added 2 T mayo to the dressing. Ser...

This is a great versatile recipe. Tasted lovely with some fresh ciabatta bread, had lots left over so stored it in the fridge and had a few days later for lunch. I did leave out the artichokes

Made as is and found it to be very blend.