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Artichoke And Tomato Pasta Salad

The perfect summer dish! Just toss together sunburst and cherry tomatoes, tangy artichoke hearts, tender pasta and fresh basil with a splash of vinegar and oil and a sprinkle of feta cheese.

Prep
Cook
Serves 6people
Ingredients
3/4
cup bow-tie noodles
1
can artichoke hearts (preferably quartered ones)
1
cup cherry tomatoes, halved
1/4
cup torn fresh basil leaves (tear, don’t cut)
2
tablespoons olive oil
2
tablespoons lemon juice
1/4
cup crumbled goat cheese
Directions
1.
Cook noodles according to package directions, rinse under cold running water, drain well.
2.
In a large bowl, combine remaining ingredients except cheese; add noodles and toss to coat.
3.
Refrigerate for an hour. Sprinkle with goat cheese and mix.
4.
Variations: 1.) Substitute a jar of marinated mushrooms and a jar of roasted sliced pimientos for the tomatoes. 2.) Add grilled vegetables to the salad

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