Ingredients for Cavatelli Salad With Artichokes And Goat Cheese
- 1 pound cavatelli
- 1/4 cup extra virgin olive oil
- Balsamic Vinegar
- 1 pint cherry or grape tomatoes
- 1 (14 ounce) can artichoke hearts
- 1/4 cup thinly sliced green onions
- 2 cloves minced garlic
- 1/4 cup fresh basil leaves
- Salt
- Pepper
- 4 ounces goat cheese
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup Kalamata olives
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How to Make Cavatelli Salad With Artichokes And Goat Cheese
- Cook 1 pound cavatelli pasta in a large pot of boiling salted water until al dente (about 8-10 minutes).
- Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, salt, and pepper to taste.
- Add the cooked cavatelli to a large bowl and pour the vinaigrette over it. Toss gently to coat.
- Add 1 (14 ounce) can artichoke hearts, drained and quartered, 1 pint cherry or grape tomatoes, halved, 1/2 cup Kalamata olives, pitted and halved, 1/4 cup thinly sliced green onions, 2 cloves minced garlic, and 1/4 cup fresh basil leaves, chopped.
- Toss gently to combine all ingredients.
- Crumble 4 ounces of goat cheese over the salad and gently toss until it melts slightly and is distributed evenly.
- Serve immediately or chill for later. Garnish with extra fresh basil if desired.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
26g
Fat
43g
Carbs
26g
