Served Cold, except my friend made for me once, not knowing it was suppose to be cold and served it to me warm. It was pretty good warm.
12 ounce Penne pasta
2 garlic cloves, minced
2 tbs. fresh basil, chopped
2 tbs. red wine vinegar
4 tbs olive oil
1 can (14 oz) Artichokes, chopped
2 oz. sun-dried tomatoes (softened, cut-up)
2 oz. goat cheese, crumbled
salt and pepper
Boil and rinse pasta with cool water. Mix in 1 tbs of the oil.
Combine all of the other ingredients with pasta, except cheese, which is added to the top. Keep refrigerated until ready to serve.
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