Cavatelli Salad With Artichokes and Goat Cheese |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Oustanding combination of vegetables, herbs and cheese; they complement each other perfectly. Would make a great vegetarian summer (or anytime) one-dish meal. I found this recipe on-line when searching for artichoke recipes (hey, you can never have too many good ones). Then I tweaked a little to improve it. Ingredients:
1 lb cavatelli (or any medium shell) |
2 tablespoons extra virgin olive oil |
1/4 cup balsamic vinegar |
2 pints cherry tomatoes, halved |
2 (15 ounce) cans artichoke hearts, drained and quartered or 4 (6 ounce) cans marinated artichoke hearts, drained |
4 -6 green onions, sliced (about 1 1/2 cups) |
3 garlic cloves, minced |
1/2 cup fresh basil, chopped |
2 teaspoons salt, to taste |
1/2 teaspoon pepper, to taste |
8 ounces goat cheese, crumbled (such as montrachet) |
Directions:
1. Cook pasta in a large pot of boiling water until al dente (or according to package directions). Drain in a colander and rinse under cold water.
2. Whisk together oil and vinegar in a small bowl. Pour over pasta and toss to coat.
3. Add tomatoes, artichokes, olives, green onions, garlic and basil. Toss to coat. Season generously with salt and pepper (or to taste).
4. Add goat cheese and mix gently until melted. Serve immediately or at room temperature.
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