Recipe

Bob Barkers Summertime Pasta Salad Recipe

	Mrspotatohead / All my dishes 2 years, 5 months ago From Everyday with Rachael Ray. Serves 4 as a main dish, more as a side. I used less red onion than called for (personal preference). Prep:15m Cook:15m Servings:4	Mrspotatohe
	easy vegetarian

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Ingredients

1 pound tri-color fusilli pasta

3 bell peppers (yellow, red and green), cut into strips

6 ounces grape tomatoes, halved (1 cup)

1/2 cup pitted kalamata olives, coarsely chopped

One 6.5-ounce jar marinated artichokes, drained and chopped

1 red onion, sliced

2 cloves garlic, finely chopped

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 cup packed fresh basil leaves, chopped

1 teaspoon lemon juice

Italian seasoning

Salt and pepper

Directions

In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.

Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar.

Add the pasta, basil and lemon juice and toss again.

Season to taste with Italian seasoning, salt and pepper.

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Comments

shirleyoma 2 years, 4 months ago said:
Sounds soooooooo good!!

tippystclair 1 year, 8 months ago said:
Looks great and I will add it to my craft service menu!

ttaaccoo 4 months, 1 week ago said:
This sounds totally awesome and I think I have all the ingredients right now! I just bought the tri-color pasta tonite!! thank you!! 555555555

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