Shells With Tomatoes, Arugula And Parmesan

• 1 lb medium pasta shell
• 5 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups small cherry tomatoes, rinsed and stemmed
• 1 cup arugula, trimmed and rinsed
• 1 green bell pepper, seeded and cut into 1/4 inch pieces
• 1/2 cup parmesan cheese, cut into 1/4 inch chunks
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup parmesan cheese, grated

1. Cook pasta in a large saucepan of boiling salted water until al dente, about 10 minutes; drain.
2. Rinse with cold water and drain again.
3. Whisk the oil, vinegar, lemon juice, salt and pepper to blend; set aside.
4. Combine the pasta, tomatoes, arugula, bell pepper, Parmesan, basil, and parsley; toss to blend.
5. Add dressing and toss again before serving.

pasta shell, olive oil, red wine vinegar, lemon juice, salt, black pepper, cherry tomatoes, arugula, green bell pepper, parmesan cheese, fresh basil, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/shells-with-tomatoes-arugula-and-parmesan-205562 (may not work)