Best Cavatelli Salad With Artichokes And Goat Cheese Recipes

CAVATELLI SALAD WITH ARTICHOKES AND GOAT CHEESE

Cavatelli Salad With Artichokes and Goat Cheese image

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.

Provided by Kumquat the Cats fr

Categories One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

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)

Steps:

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.
Whisk together oil and vinegar in a small bowl. Pour over pasta and toss to coat.
Add tomatoes, artichokes, olives, green onions, garlic and basil. Toss to coat. Season generously with salt and pepper (or to taste).
Add goat cheese and mix gently until melted. Serve immediately or at room temperature.

Nutrition Facts : Calories 555, Fat 17.4, SaturatedFat 8.7, Cholesterol 29.9, Sodium 1450, Carbohydrate 79, Fiber 11.8, Sugar 6.6, Protein 24.3

CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES

Cavatelli with Gorgonzola and Cherry Tomatoes image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
One 8.8-ounce package cavatelli pasta
8 ounces pancetta, cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
2 shallots, chopped
One 8-ounce container cherry tomatoes, halved
4 ounces Gorgonzola dolce cheese
One 5-ounce package baby spinach, roughly chopped

Steps:

Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.

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