Cavatelli Salad With Artichokes And Goat Cheese

1. Cook pasta in a large pot of boiling water until al dente (or according to package directions). Drain in a colander and rinse under cold water.

2. Whisk together oil and vinegar in a small bowl. Pour over pasta and toss to coat.

3. Add tomatoes, artichokes, olives, green onions, garlic and basil. Toss to coat. Season generously with salt and pepper (or to taste).

4. Add goat cheese and mix gently until melted. Serve immediately or at room temperature.

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Nutrient	Quantity
Total fats	83.1441 g
Protein	160.3619 g
Carbohydrates	19.807 g
Energy	1503.7601 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1185 g
Water	486.8618 g
Aspartic acid	3.5369 g
Calcium, Ca	2624.6315 mg
Lutein + zeaxanthin	684.661 g
Fiber, total dietary	0.672 g
Carotene, beta	587.443 g
Niacin	10.6142 mg
Vitamin A, RAE	1270.2388 g
Arginine	2.1249 g
Riboflavin	3.4 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	13.0222 g
Sodium, Na	1284.5339 mg
Fatty acids, total saturated 16:1 undifferentiated	1.9876 g
Total lipid (fat)	83.1441 g
Manganese, Mn	1.09 mg
Fructose	4.7098 g
Proline	8.4134 g
Fatty acids, total saturated 16:0	21.5458 g
Fatty acids, total saturated 8:0	2.1807 g
Sucrose	0.0002 g
Choline, total	333.1804 mg
Sugars, total	14.5856 g
Serine	2.6918 g
Fatty acids, total saturated 10:0	7.7844 g
Fatty acids, total saturated 18:0	7.3254 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.8585 mg
Selenium, Se	90.0046 g
Ash	14.4783 g
Vitamin D	58.968 IU
Fatty acids, total saturated 18:1 undifferentiated	16.8428 g
Pantothenic acid	1.0247 mg
Phenylalanine	2.7928 g
Copper, Cu	2.6603 mg
Betaine	0.1504 mg
Thiamin	0.8848 mg
Retinol	1220.1043 g
Methionine	1.8561 g
Iron, Fe	11.7146 mg
Carbohydrate, by difference	19.807 g
Phosphorus, P	2503.7934 mg
Folate, total	85.6977 g
Tocopherol, gamma	0.0946 mg
Fatty acids, total saturated 4:0	4.0461 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.23 g
Alanine	1.2278 g
Cholesterol	464.8072 mg
Valine	4.8105 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.1035 g
Glycine	0.8179 g
Carotene, alpha	0.138 g
Glucose (dextrose)	4.8311 g
Fatty acids, total saturated 14:0	8.1946 g
Zinc, Zn	8.4057 mg
Isoleucine	2.9007 g
Fatty acids, total saturated 12:0	3.5664 g
Fatty acids, total polyunsaturated	2.7678 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	6.0294 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	5051.0949 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	85.6977 g
Tryptophan	0.7393 g
Vitamin C, total ascorbic acid	4.968 mg
Phytosterols	1.058 mg
Galactose	0.0341 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	1.7737 g
Tyrosine	2.7233 g
Vitamin B-12	4.8055 g
Vitamin K (phylloquinone)	59.0688 g
Fatty acids, total saturated	56.4178 g
Histidine	1.9051 g
Fatty acids, total monounsaturated	18.8284 g
Threonine	2.6127 g
Folate, food	85.6977 g
Vitamin D (D2 + D3)	1.5876 g
Cryptoxanthin, beta	5.8075 g
Vitamin D3 (cholecalciferol)	1.5876 g
Vitamin E (alpha-tocopherol)	3.085 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	232.6854 mg
Lysine	5.0098 g
Potassium, K	1309.7065 mg
Cystine	0.3261 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Extra virgin olive oil	2 tablespoons	403.4676	0	2.2667
Goat cheese	8 ounces	1025.136	4.9216	80.7181
Balsamic vinegar	0.25 cup	56.1	10.8566	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	3	13.41	2.9754	0.045
Green Onion	4 cups	0	0	0
Basil	0.5 cup	2.76	0.318	0.0768
cherry tomato	2 pints	403.4676	0	2.2667
artichoke heart	4 cans	403.4676	0	2.2667
cavatelli	1 lb	403.4676	0	2.2667