Pasta with Goat Cheese, Tomatoes, and Herb Vinaigrette

By á-1046

From Southern Living-we added the pine nuts!

Ingredients

• 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
• Herb Vinaigrette
• Kosher salt
• Freshly ground black pepper
• Pine Nuts, Toasted

Preparation

Step 1

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 and sprinkle with toasted pine nuts.