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      RECIPE TITLE "Cavatelli Salad with Artichokes and Goat Cheese"
    Source: Bon Appetit, courtesy of Cooks Online on Compuserve

    yields Makes 8 servings time--- difficultyeasy


    1 lb cavatelli or medium shell pasta
    3/4 cup extra virgin olive oil
    1/4 cup red wine vinegar
    1 1/2 lb tomatoes, seeded, coarsely chopped
    2 jars marinated artichoke hearts, drained, coarsely chopped
    4 lg green onions, sliced (ab. 1 1/4 cups)
    6 Tab. crumbled feta cheese (ab. 1 1/4 cups)


    Cook pasta in lg pot of boiling salted water until just tender but still firm to the bite. Drain. Rinse under cold water, drain well. Transfer to lg bowl.

    Whisk oil and vinegar in sm 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 temp.

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