Pasta with Heirloom Tomatoes, Goat Cheese, & Basil

12 oz. uncooked cavatappi pasta
3 T. olive oil, divided
4 oz. country ham, thinly sliced [optional]
1-1/2 lbs. heirloom tomatoes, chopped
4 c. loosely packed arugula
1 c. crumbled goat cheese
15 fresh basil leaves, cut into thin strips
3 T. chopped fresh flat-leaf parsley
1/2 t. dried crushed red pepper
Herb Vinaigrette [see recipe]
Kosher salt
Freshly ground black pepper

Prepare pasta according to package directions for al dente. Toss together pasta and 1 T. olive oil in a large bowl.

[If using ham:] 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 T. vinaigrette to pasta; toss gently. Add salt and pepper to taste; top with ham. Just before serving, stir in remaining vinaigrette.

Serves 8-10.

Southern Living magazine, July 2015, p. 111.