4 ripe tomatoes, seeded and cut into 1/4 inch dice
Finely grated zest and juice of 1 lemon
1 seedless cucumber, peeled and cut into 1/4 inch dice
1 ripe avocado, peeled, pitted, and cut into inch dice
1 red bell pepper, cored, seeded, and cut into 1/4 inch dice
1/3 cup olive oil
1 small yellow squash (ends trimmed off), cut into 1/4 inch dice
Salt and black pepper to taste
1 zucchini, cut into 1/4 inch dice
12 oz. linguine
3 scallions, thinly sliced
1 cup shredded basil leaves
1 cup golden raisins
4 oz. soft goat cheese, crumbed (optional)

Combine tomatoes, cucumber, red bell pepper, yellow squash, zucchini, scallions, raisins and lemon zest in a large serving bowl. Toss the diced avocado with lemon juice in a bowl to prevent discoloration, then add the other vegetables along with the olive oil. Season with salt and pepper to taste. Bring a large pot of salted water to a boil. Add linguine and cook for 10 minutes or until just tender. Drain well and toss, while still hot, with the vegetables and the basil. Sprinkle with goat cheese, if desired, and serve immediately.