Shells with Salsa Cruda

pasta-shells-salsa Leigh Beisch


  • 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.

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

Nutritional Information

Calories per serving: 407
Caloriesfromfat per serving: 27%
Fat per serving: 13g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 14g
Carbohydrate per serving: 61g
Fiber per serving: 6g
Cholesterol per serving: 10mg
Iron per serving: 4mg
Sodium per serving: 741mg
Calcium per serving: 166mg

Good to Know

This protein-packed meal is a great source of monounsaturated fat. Try it with whole-wheat pasta for fiber and low-fat cheese to cut back on the saturated fat.

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