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
Preparation
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
Meanwhile, in small bowl, mix all dressing ingredients until well blended.
In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
Just before serving, sprinkle remaining 1/4 cup basil over top of salad.
