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Shells with Salsa Cruda

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.