Ingredients
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1 lb cavatelli (or any medium shell)
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2 tablespoons extra virgin olive oil
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1/4 cup balsamic vinegar
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2 pints cherry tomatoes, halved
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2 (15 ounce) cans artichoke hearts, drained and quartered or 4 (6 ounce) cans marinated artichoke hearts, drained
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4 -6 green onions, sliced (about 1 1/2 cups)
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3 garlic cloves, minced
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1/2 cup fresh basil, chopped
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2 teaspoons salt, to taste
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1/2 teaspoon pepper, to taste
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8 ounces goat cheese, crumbled (such as Montrachet)
Instructions
- 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.