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BOIL the pasta al dente in about 10 minutes. Then drain the pasta in a colander and let the pasta cool off a bit. SLICE the black and green olives in halves, and the ripe tomatoes into quarters.
TOSS the lukewarm pasta, halved olives and tomatoes together in a large bowl. CRUMBLE the goat cheese and give it all a good stir. Season with pepper, salt and drizzle some olive oil over it.
If you cover the macaroni salad with some cling film, it can be stored for up to two days in the refrigerator. There you have it, a very simple, but great pasta salad for your next barbecue. Enjoy your meal!