Cavatelli Salad With Artichokes And Goat Cheese

• 1 lb cavatelli (or any medium shell)
• 2 tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 pints cherry tomatoes, halved
• 4 (15 ounce) cans artichoke hearts, drained and quartered or (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)

1. 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.
2. Whisk together oil and vinegar in a small bowl. Pour over pasta and toss to coat.
3. Add tomatoes, artichokes, olives, green onions, garlic and basil. Toss to coat. Season generously with salt and pepper (or to taste).
4. Add goat cheese and mix gently until melted. Serve immediately or at room temperature.

cavatelli, extra virgin olive oil, balsamic vinegar, tomatoes, hearts, green onions, garlic, fresh basil, salt, pepper, goat cheese

Taken from www.food.com/recipe/cavatelli-salad-with-artichokes-and-goat-cheese-186067 (may not work)