Pasta With Heirloom Tomatoes, Goat Cheese, And Basil

• 12 ounces uncooked cavatappi pasta
• 3 tablespoons olive oil, divided
• 4 ounces country ham, thinly sliced
• 1 1/2 pounds heirloom tomatoes, chopped
• 4 cups loosely packed arugula
• 1 cup crumbled goat cheese
• 15 fresh basil leaves, cut into thin strips
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon dried crushed red pepper
• Kosher salt
• Freshly ground black pepper

1. Prepare pasta according to package directions for al dente. Toss together pasta and 1 Tbsp. olive oil in a large bowl.
2. Cook ham in remaining hot olive oil in a skillet over medium-high heat 1 minute on each side or until crispy. Drain on paper towels. Break ham into small pieces.
3. Add tomatoes, next 5 ingredients, and 6 Tbsp. vinaigrette to pasta; toss gently. Add salt and pepper to taste; top with ham. Just before serving, stir in remaining vinaigrette.

cavatappi pasta, olive oil, country ham, heirloom tomatoes, arugula, goat cheese, basil, parsley, red pepper, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/pasta-heirloom-tomatoes-goat-cheese-basil (may not work)