Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Meanwhite, prepare the Veggie Bakes according to the packet instructions.
125g bow-tie pasta
1 pack Harvest Gourmet Veggie Bakes - Italian Style
250g cherry tomatoes, halved
5 baby bocconcini, drained, torn
12 pitted black olives
8 store-brought marinated, quartered, artichoke hearts, drained
A few sprigs fresh oregano or basil
1 tbsp extra virgin olive oil
Mix the pasta with cherry tomatoes, bocconcini, olives and artichoke hearts. Break the Veggie Bakes apart and toss through the pasta salad.
Garnish with fresh basil, and drizzle with olive oil, if desired