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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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cooked pasta, tomatoes, yellow bell pepper, artichoke hearts and basil in a large bowl.

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  • 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.

Nutrition Facts

172 calories; protein 5.3g 11% DV; carbohydrates 26.8g 9% DV; fat 5.3g 8% DV; cholesterolmg; sodium 102.6mg 4% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/01/2015
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 and rice vinegars. I tossed in a generous handful of baby spinach leaves chopped up cucumber slices halved and about a dozen mini mozzaball cheeses cut in half. I added some halved black olives and leftover coked string beans too. Also for my own taste I included a 2nd jar of marinated artichoke hearts along with the marinade didn't use the plain kind in water (the recipe doesn't say which type to use). Read More
(4)

Most helpful critical review

Rating: 1 stars
04/22/2016
Made as is and found it to be very blend. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/01/2015
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 and rice vinegars. I tossed in a generous handful of baby spinach leaves chopped up cucumber slices halved and about a dozen mini mozzaball cheeses cut in half. I added some halved black olives and leftover coked string beans too. Also for my own taste I included a 2nd jar of marinated artichoke hearts along with the marinade didn't use the plain kind in water (the recipe doesn't say which type to use). Read More
(4)
Rating: 5 stars
07/21/2015
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'll add more marinated artichoke hearts or maybe just cut them bigger add more basil. This is infinitely tweak able but make it as is the first time to see where you want to go. Since I grow my own cherry tomatoes and basil I'm already halfway there in July and August. Read More
(2)
Rating: 5 stars
07/02/2015
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. Served with chopped string cheese on top. Read More
(1)
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Rating: 5 stars
04/10/2019
I added chickpeas which helped make it a great vegetarian meal! I also used a can of artichoke hearts not the marinated kind. This is delicious! Read More
Rating: 5 stars
08/25/2016
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 Read More
Rating: 1 stars
04/21/2016
Made as is and found it to be very blend. Read More
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