Italian Pasta Salad with Tomatoes and Artichoke Hearts
5
Points® value
Total Time
28 min
Prep
18 min
Cook
10 min
Serves
6
Difficulty
Easy
Use the ripest, juiciest tomatoes you can find. Their juices will add wonderful flavour to the dressing.
Ingredients
Tomato
1 pound(s), (450 g) ripe beefsteak or Campari chopped (3 cups)
Bell pepper
2 item(s), medium, yellow and orange, diced (1 ½ cups)
Canned artichoke hearts without oil
14 oz, (395 g) drained, roughly chopped
Fresh basil
1 cup(s), (250 ml) torn or coarsely chopped
Red wine vinegar
2 tbsp(s), (30 ml)
Extra virgin olive oil
2 tbsp(s), (30 ml)
Table salt
½ tsp(s), (2 ml) (plus extra for cooking pasta)
Black pepper
½ pinch(es), (2 ml) freshly ground
Garlic powder
¼ tsp(s), (1 ml) or more to taste
Uncooked pasta
6 oz, (170 g) cellentani recommended (2 cups)
Shredded parmesan cheese
⅓ cup(s), (75 g) or shaved, divided