Recipe information
Yield
8 Servings
Ingredients
1
pound cavatelli pasta or medium shell pasta
3
/4 cup extra-virgin olive oil
1
/4 cup red wine vinegar
1
1/2 pounds tomatoes, seeded, coarsely chopped
2
6-ounce jars marinated artichoke hearts, drained, coarsely chopped
4
large green onions, sliced (about 1 1/2 cups)
6
tablespoons chopped fresh basil
6
ounces soft fresh goat cheese, crumbled (about 1 1/4 cups)
Need to make a substitution?
Preparation
Step 1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water; drain well. Transfer to large bowl.
Step 2
Whisk oil and vinegar in small bowl to blend. Pour over pasta and toss to coat. Add tomatoes, artichokes, green onions, and basil; toss to coat. Season generously with salt and pepper. Cover and refrigerate pasta salad at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
Step 3
Mix goat cheese into salad. Serve cold or at room temperature.