Name: Cavatelli Salad with Artichokes and Goat Cheese
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)

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