Shells with Salsa Cruda

Leigh Beisch
serves 4 (serving size: 2 cups pasta mixture and 2 tablespoons cheese)


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5 cups seeded chopped tomatoes (about 2 pounds)
1/2 cup chopped red onion
1/2 cup thinly sliced fresh basil
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
8 ounces medium shell pasta
1/2 cup (2 ounces) shredded sharp provolone cheese


Combine first 10 ingredients (through garlic) in a large bowl; let mixture marinate at room temperature. Meanwhile, cook pasta according to package directions, omitting salt and fat. Add cooked pasta to bowl; toss gently to coat. Divide evenly among 4 plates. Top each serving with provolone.

Created date

October 2003

Nutritional Information

Calories 407
Caloriesfromfat 27 %
Fat 13 g
Satfat 4 g
Monofat 6 g
Polyfat 1 g
Protein 14 g
Carbohydrate 61 g
Fiber 6 g
Cholesterol 10 mg
Iron 4 mg
Sodium 741 mg
Calcium 166 mg