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Ingredients

• 1 pound tri-color fusilli pasta
• 3 bell peppers (yellow, red and green), cut into strips
• 6 ounces grape tomatoes, halved (1 cup)
• 1/2 cup pitted kalamata olives, coarsely chopped
• One 6.5-ounce jar marinated artichokes, drained and chopped
• 1 red onion, sliced
• 2 cloves garlic, finely chopped
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup packed fresh basil leaves, chopped
• 1 teaspoon lemon juice
• Italian seasoning
• Salt and pepper

Description

Rachael Ray Magazine