Servings: 10-12 What you need: Two 15-ounce cans artichoke hearts in brine, strained; 1/3 cup fresh basil leaves, chopped or slivered; 4 cloves garlic, minced or pressed ...

This salad will keep for up to 1 day before serving. Because the pasta absorbs the dressing, it’s best to toss the salad with just half of the dressing; refrigerate the remainder separately and ...

This tortellini pasta salad is bursting with flavor, thanks to the cheese tortellini, olives, peppers and vinaigrette ...

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Then drain. 2. In large bowl combine pasta, artichoke hearts, tomato, cucumber ...

This salad will keep for up to 1 day before serving. Because the pasta absorbs the dressing, it’s best to toss the salad with just half of the dressing; refrigerate the remainder separately and ...

Cook pasta in boiling salted water until al dente. Drain and set aside. In a large bowl, combine the chickpeas, artichoke hearts (with oil from the jar), olives, sundried tomatoes, oregano, feta ...