Keep cool this summer with this zesty pasta salad.

Lemon-Basil Pasta Salad

Prep: 15 minutes plus chilling • Cook: 7 minutes
Serves: 6

      • 1 box (12 ounces) tri-color penne rigate pasta
      • 1 can (14 ounces) Our Family quartered artichoke hearts, drained and coarsely dropped
      • 2 garlic cloves, finely chopped
      • ½ cup drained and chopped roasted red peppers
      • ⅓ cup Our Family shredded Parmesan cheese
      • ¼ cup chopped fresh basil leaves plus additional for garnish
      • ¼ cup coarsely chopped pitted kalamata olives
      • 3 tablespoons drained and chopped sun-dried tomatoes with herbs in oil plus 2 tablespoons oil
      • 2 tablespoons fresh lemon juice
      • 1 teaspoon lemon zest
      • ½ teaspoon Our Family salt
      • ½ teaspoon Our Family black pepper
    1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs, drain. Rinse pasta under cold water and drain.
    2. In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 3 hours or up to 2 days. Serve garnished with basil.

Approximate nutritional values per serving:
315 Calories, 10g Fat (1g Saturated), 3mg Cholesterol, 600mg Sodium, 48g Carbohydrates, 11g Protein