Cavatelli Salad With Artichokes And Goat Cheese Recipes

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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

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

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