from: Annie

Originally it was in a Bon Appetit magazine and then I added a few touches of my own:

CAVATELLI SALAD WITH ARTICHOKES & GOAT CHEESE
Makes 8 servings.

1 pound cavatelli pasta or medium shell pasta
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 1/2 pounds tomatoes, seeded, coarsely chopped
or 1 1/2 lb grape or cherry tomatoes (chopped or whole)
2 - 6ounce jars marinated artichoke hearts, drained, coarsely chopped
4 large green onions, sliced (about 1 1/2 cups)
6 tablespoons chopped fresh basil
6 ounces soft fresh goat cheese, crumbled (use a good quality cheese)
dash salt and pepper (optional)

Cook pasta to aldente stage. Do not overcook.
Rinse pasta with cold water and drain well.
Place drained pasta in serving bowl and toss with 1-2 tbsps of the oil

Chop all veggies and add to pasta.

Whisk olive oil and vinegar in small bowl.
Then pour this dressing over all and mix/toss thoroughly.
Sprinkle with basil, salt and pepper (if using) Toss gently again.
Sprinkle with goat cheese. Toss again..

Refrigerate at least two hours before serving.

A nice light white wine goes perfectly with this dish - which is why I said vinho verde.. it's my favorite Portuguese wine. Too bad it is so hard to find outside that region.. but it is doesn't travel well. It's a young wine, delicate, and more often found in Europe than in the US.

Annie
(feeling hungry now ;)