3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 1/2 lbs tomatoes, seeded, coarsely chopped
2 6oz jars marinated artichoke hearts, drained, coarsely chopped
4 large green onions, sliced (about 1 1/2 cups)
6 Tbs chopped fresh basil
6oz soft fresh goat cheese, crumbled (about 1 1/4 cups)
1) Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water; drain well. Transfer to large bowl.
2) Whisk oil and vinegar in small 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.)
3) Mix goat cheese into salad. Serve cold or at room temperature.
Review: Mike chose Roma tomatoes for this salad, because he thinks they taste the best. It worked great. This was pretty yummy, though I mixed the cheese in and then refrigerated the dish overnight. It then looked like it had a white slime, instead of cheese mixed in. However, it tasted great. I would reduce the amount of onion, though. It was just a bit too much for my liking.
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