The title of this recipe just strikes me as funny since Becky loves The Price Is Right. This was so easy to throw together and easy to do ahead of time and pull out of the fridge just before the bridal shower began. And it feeds a lot of people! I made a few adjustments according to the bride’s tastes (swapped sundried tomatoes for grape, used black olives in place of kalamata, left out the artichoke hearts) but it still came out great. (In the black-and-white striped bowl.)
Bob Barker’s Summertime Pasta Salad
Recipe courtesy Rachael Ray Magazine
1 pound tri-color fusilli pasta
3 yellow bell pepper, and red, and green, cut into strips
6 ounces grape tomatoes, halved (1 cup)
1/2 cup pitted kalamata olives, coarsely chopped
1 6.5-ounce jar marinated artichoke hearts, drained and chopped
1 red onion, sliced
2 cloves garlic, finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 cup packed fresh basil leaves, chopped
1 teaspoon lemon juice
Italian seasoning
Salt
Pepper
1. In large pot salted boiling water, cook pasta until al dente. Drain and transfer to baking sheet to cool to room temperature, about 10 minutes.
2. In large bowl, toss bell peppers, toamtoes, olives, artichokes, onion, garlic, oil, and vinegar. Add pasta, basil, and lemon juice and toss again. Season to taste with seasoning, salt and pepper.
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