Bob Barker's Summertime Pasta Salad
June 2007
Makes: 4 servings
Prep: 10 mins
Cook: 10 mins
- 1 pound tri-color fusilli pasta
- 3 bell peppers (yellow, red and green), cut into strips
- 6 ounces grape tomatoes, halved (1 cup)
- 1/2cup pitted kalamata olives, coarsely chopped
- 1 6 1/2ouncejar marinated artichokes, drained and chopped
- 1 red onion, sliced
- 2 cloves garlic, finely chopped
- 1/2cup extra-virgin olive oil
- 1/4cup red wine vinegar
- 1 cup packed fresh basil leaves, chopped
- 1 teaspoon lemon juice
- Italian seasoning
- Salt and pepper
- 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.