Ingredients
1
pound cavatelli pasta or medium shell pasta
3/4
cup extra-virgin olive oil
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
tbsp 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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