Bob Barker's Summertime Pasta Salad
From Everyday with Rachael Ray magazine. Serves 4 as a main course, more as a side. I used less red onion and garlic than called for.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1lb tri-color fusilli
- 3
- 6
- 1⁄2
- 1
- 1
- 2
- 1⁄2
- 1⁄4cup red wine vinegar
- 1
- 1teaspoon lemon juice
- italian seasoning
- salt and pepper
Advertisement
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.
Advertisement