MENU
 
 
 
 

  • Cavatelli Salad With Artichokes And Goat Cheese

    0 votes
    Cavatelli Salad With Artichokes And Goat Cheese
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb cavatelli pasta (or possibly medium shell pasta)
    • 3/4 c. extra-virgin extra virgin olive oil
    • 1/4 c. red wine vinegar
    • 1 1/2 lb tomatoes seeded, and coarsely minced
    • 2 jar marinated artichoke hearts - (6 ounce ea) liquid removed, and coarsely minced
    • 4 lrg green onions sliced (abt 1 1/2 c.)
    • 6 Tbsp. minced fresh basil Salt to taste Freshly-grnd black pepper to taste
    • 6 ounce soft fresh goat cheese crumbled (abt 1 1/4 c.)

    Directions

    1. Cook pasta in large pot of boiling salted water till just tender but still hard to bite. Drain. Rinse under cool 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 in tomatoes, artichokes, green onions, and basil; toss to coat. Season generously with salt and pepper. Cover and chill pasta salad at least 2 hrs. (Can be made 1 day ahead. Keep refrigerated.)
    3. Mix goat cheese into salad. Serve cool or possibly at room temperature.
    4. This recipe yields 8 servings.
    5. Comments: Typical Provencal ingredients give this satisfying pasta salad a French accent. Chill this at least two hrs before serving.

    Similar Recipes

    Leave a review or comment