Bob Barker's Summertime Pasta Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4-5
• 1 lb tri-color fusilli
• 3 bell peppers, cut into strips (yellow, red and green)
• 6 ounces grape tomatoes, halved (1 cup)
• 1/2 cup pitted kalamata olive, coarsely chopped
• 1 (6 1/2 ounce) jar marinated artichokes, drained and chopped
• 1 red onion, sliced
• 2 garlic cloves, finely chopped
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup packed fresh basil leaf, chopped
• 1 teaspoon lemon juice
• italian seasoning
• salt and pepper

Recipe

• 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.