- 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
- 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.