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Pasta with Heirloom Tomatoes, Goat Cheese, and Basil

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Hands-on time 25 mins
Total time 30 mins

Makes 8 to 10 servings

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.


  • 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

How to Make It

  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.