Recipe for Cavatelli Salad with Artichokes and Goat Cheese 
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Yield:
8
Ingredients:
Amount Ingredient
1 lb cavatelli pasta
(or medium shell pasta)
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 lb tomatoes seeded, and
coarsely chopped
2 jar marinated artichoke hearts - (6 oz ea) drained, and
coarsely chopped
4 lrg green onions sliced
(abt 1 1/2 cups)
6 tbl chopped fresh basil
Salt to taste
Freshly-ground black pepper to taste
6 oz soft fresh goat cheese crumbled
Instructions:
Instructions: 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.

This recipe yields 8 servings.

Comments: Typical Provencal ingredients give this satisfying pasta salad a French accent. Refrigerate this at least two hours before serving.

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