Name: Shells with Salsa Cruda
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

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.

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Shells with Salsa Cruda

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