Artichoke Pasta Salad

1 lb fusilli pasta
1 red bell pepper, diced
1 cup green onions, sliced (white and 1 inch of green tops)
(3) 14-oz cans artichoke hearts, drained and cut into fourths
1½ cups kalamata olives, pitted and sliced
1¼ cups Italian salad dressing
(1) 2/3 oz pkg fresh basil, chopped
Parmigiano-Reggiano cheese, freshly grated

Cook the pasta in boiling salted water. Drain thoroughly. In a large bowl, combine the pasta, red pepper, onions, artichokes, and olives. Add dressing, and toss gently to coat. Before serving, add the basil and more dressing, if desired. Sprinkle grated Parmigiano-Reggiano cheese on each serving.

Makes 16 — 18 servings

Allergy Warning: Contains MilkContains Wheat

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