Tomato Basil Pasta Salad Recipe

Reynolds Wrap® Aluminum Foil

1 (8 ounce) package bow tie pasta

cooked and drained

1 pint cherry or grape tomatoes

cut in half

1 medium yellow bell pepper

cut into cubes

1 (6 ounce) jar artichoke hearts

drained

coarsely chopped

4 large fresh basil leaves

cut into strips

2 tablespoons olive oil

2 tablespoons red wine vinegar or balsamic vinegar

Salt and freshly ground pepper