- 1/4 cup Italian vinaigrette
- 12 rehydrated sun-dried tomato halves
- 12 quartered artichoke hearts, not marinated
- 60 pieces cooked, and cooled, tricolor bow-tie pasta
- 24 fresh basil leaves
- 12 bamboo skewers
Whisk Italian vinaigrette, sun-dried tomatoes and artichoke hearts. Add bow-tie pasta; toss to coat. Thread veggies and pasta, alternating with basil leaves, onto bamboo skewers.