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Ingredients

• 8 oz uncooked gemelli or rotini pasta
• 1 medium zucchini, cut in half lengthwise, thinly sliced (2 cups)
• 1 can (14 oz) artichoke hearts, drained, chopped
• 1 cup cherry tomatoes, cut in half
• 4 oz fresh baby spinach leaves
• 1/2 cup chopped fresh basil leaves
• 1/4 cup olive oil or vegetable oil
• 3 tablespoons red wine vinegar
• 1 teaspoon coarse-grained mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove, crushed

Description

Here’s A Pasta Salad Dinner Packed With Veggies – A Dish That’s Easy To Make And Delicious To Eat.

Betty Crocker