Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.

Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.

Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.