Tomato Basil Pasta Salad


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.

8 servings


  • Reynolds Wrap® Aluminum Foil

  • 1 (8 ounce) package bow tie pasta, cooked and drained

  • 1 pint cherry or grape tomatoes, cut in half

  • 1 medium yellow bell pepper, cut into cubes

  • 1 (6 ounce) jar artichoke hearts, drained, coarsely chopped

  • 4 large fresh basil leaves, cut into strips

  • 2 tablespoons olive oil

  • 2 tablespoons red wine vinegar or balsamic vinegar

  • Salt and freshly ground pepper


  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
5g Fat
27g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 172
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Sodium 103mg 4%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 5g
Vitamin C 39mg 195%
Calcium 9mg 1%
Iron 1mg 7%
Potassium 150mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.