Food and Recipes Recipes Pasta with Heirloom Tomatoes, Goat Cheese, and Basil 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines and Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 15, 2018 Print Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Caroline M. Cunningham Hands On Time: 25 mins Total Time: 30 mins Yield: 8 to 10 servings Ingredients 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 Directions Prepare pasta according to package directions for al dente. Toss together pasta and 1 Tbsp. olive oil in a large bowl. 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. 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. Print