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Tailgate Pasta Salad

6 servings (11⁄3 cups each)
Preparation Time: 2 hours 25 minutes
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Ingredients

SALAD

  • 8 oz uncooked gemelli or rotini pasta
  • 1 medium zucchini cut in half lengthwise, thinly sliced (2 cups)
  • 1 can 14 oz artichoke hearts, drained, chopped
  • 1 cup cherry tomatoes each cut in half
  • 4 oz fresh baby spinach leaves
  • 1 ⁄2 cup chopped fresh basil leaves

DRESSING

  • 1 ⁄4 cup olive or vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon coarse-grained mustard
  • 1 teaspoon salt
  • 1 ⁄2 teaspoon pepper
  • 1 clove garlic crushed

Instructions

  • Cook and drain pasta as directed on package.
  • Rinse with cold water to cool; drain well.
  • Meanwhile, in small bowl, mix dressing ingredients until well blended.
  • In large bowl, mix cooked pasta with remaining salad ingredients except use only 1⁄4 cup of the basil.
  • Pour dressing over salad; toss until coated.
  • Cover; refrigerate 2 to 3 hours to blend flavors.
  • Just before serving, sprinkle remaining 1⁄4 cup basil over top of salad.
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Course Salad
Diets Vegetarian