Pasta with Heirloom Tomatoes, Goat Cheese, and Basil

Southern Living
Pasta with Heirloom Tomatoes, Goat Cheese, and BasilRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

When preparing this, start with half the vinaigrette. Cooked pasta absorbs dressing as it sits, so add the rest just before serving for a last-minute burst of flavor.

Makes 8 to 10 servings


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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
Kosher salt
Freshly ground black pepper


Hands-on: 25 Minutes
Total: 30 Minutes

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.

Created date

June 2015