• 8 ounces fusilli pasta
• 8 tablespoons olive oil
• 4 tablespoons Sherry wine vinegar
• 2 tablespoons balsalmic or red wine vinegar
• 4 plum tomatoes (seeded, chopped, chilled)
• 2 green onions (sliced very thin, chilled)
• 5 ounces pitted Kalamata olives (chilled)
• 8 ounces goat cheese (cut into chunks)
• 5 basil leaves (cut into thin strips)
• 1/4 teaspoon salt and/or crushed red pepper (optional)

* Cook pasta until tender but still firm (e.g, 8-9 minutes instead of the 10-12 minutes requested on the package). * Drain. * Rinse with cold water to end cooking. * Toss in bowl with 2 tbsp olive oil. * Cover and refrigerate. This should be done a few hours before the mixing step, but can be done a day in advance. * Chill bottle of Kalamata olives in refrigerator. * Chop tomatoes and onions and chill in refrigerator. This should be done a few hours before the mixing step to prevent the ingredients from melting the cheese.

* Add vinegars to a new bowl. * Whisk in the remaining 6 tbsp olive oil. * Add small amount of salt and/or red pepper, if desired. * Pour into bowl of pasta and toss to coat. * Add tomatoes, green onions, and olives to bowl of pasta and toss to coat. * Add goat cheese and sliced basil, tossing carefully. * Chill in refrigerator until ready to serve.

* If desired, additional tomatoes, onions, and cheese can be added. As well as chopped pepperoni. * Depending on taste or food restrictions, the onion or basil can be left out. * Source: Bon Appétit, August 1991, p. 64