Tomato Basil Pasta Salad - cooking recipe

Ingredients

Reynolds Wrap(R) 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

Preparation

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.