Cavatelli Salad with Artichokes and Goat Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 6 tablespoons chopped fresh basil
- Carbohydrate 50 g(17%)
- Cholesterol 13 mg(4%)
- Fat 31 g(48%)
- Fiber 5 g(19%)
- Protein 15 g(30%)
- Saturated Fat 7 g(35%)
- Sodium 275 mg(11%)
- Calories 526
Preparation 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.
Preparation 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.
