Ingredientsservings 172 cals
- 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.
Per Serving: 172 calories; 5.3 g fat; 26.8 g carbohydrates; 5.3 g protein; 0 mg cholesterol; 103 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...
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