Cavatelli Salad with Artichokes and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Typical Provençal ingredients give this satisfying pasta salad a French accent. Refrigerate this at least two hours before serving. 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) |
Directions:
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.
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. (Can be made 1 day ahead. Keep refrigerated.)
3. Mix goat cheese into salad. Serve cold or at room temperature.
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