Ingredients:
One pound cooked bow tie pasta
2 pints cherry or grape tomatoes, halved
Two medium-sized chopped yellow bell peppers
One can of (14-ounces) drained, coarsely chopped, water packed artichoke hearts
Eight large fresh basil leaves, cut in strips
3 tablespoons olive oil
1/4 cup red wine vinegar
Two cloves minced garlic
Salt and freshly ground black pepper

Directions:
Combine cooked pasta, tomatoes, bell peppers, artichokes and basil.

In separate bowl, combine oil, vinegar, garlic, salt, and pepper to taste.

Pour over pasta mixture and toss to mix.

Recipe makes eight servings.

See also:
Pasta with Tomato Lentil Sauce

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