Cavatelli Salad with Artichokes and Goat Cheese

INGREDIENTS

• 4 large green onions, sliced (about 1 1/2 cups)
• 6 tablespoons chopped fresh basil
• 2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
• 6 ounces soft fresh goat cheese, crumbled (about 1 1/4 cups)
• 1/4 cup red wine vinegar
• 3/4 cup extra-virgin olive oil
• 1 pound cavatelli pasta or medium shell pasta
• 1 1/2 pounds tomatoes, seeded, coarsely chopped