Ingredients
8 ounces pasta (rigatoni, or pasta of your choice)
3 ripe plum tomatoes, chopped
2 scallions, chopped
10 black olives, pitted and chopped (Kalamata, if available)
4 ounces soft goat cheese, crumbled
Dressing:
2 Tablespoons red wine vinegar
1 Tablespoon balsamic vinegar
1/8 teaspoon dried red pepper flakes
3 Tablespoons olive oil
1/2 Tablespoon GOLDEN BLOSSOM HONEY
1 teaspoon dried basil
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cook pasta according to package directions. Do not overcook. Drain, rinse under cold water, drain well again. In a large bowl, gently toss together cooked pasta, chopped tomatoes, scallions, olives and goat cheese. In a small bowl, whisk together vinegars and dried red pepper. Slowly whisk in olive oil, honey and basil. Toss dressing gently into pasta mixture. To make into a main dish salad, add 2 cups of cooked, diced chicken or turkey. Serves 4.
