CAVATELLI SALAD WITH ARTICHOKES AND GOAT CHEESE

Cavatelli Salad with Artichokes and Goat Cheese image

Categories Salad Pasta Tomato Side Picnic Vegetarian Lunch Buffet Goat Cheese Basil Artichoke Summer Chill Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

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)

Steps:

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.

*** Explore more Cavatelli Salad With Artichokes And Goat Cheese Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #eggs-dairy #pasta #vegetables #french #easy #european #refrigerator #beginner-cook #vegetarian #cheese #stove-top #dietary #one-dish-meal #pasta-rice-and-grains #equipment