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August 29, 2004
Cavatelli Salad With Artichokes And Goat Cheese
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)
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.
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.)
Mix goat cheese into salad. Serve cold or at room temperature.
Yield: 8 servings.
Posted by carcharhinid at August 29, 2004 05:45 PM