Shells With Salsa Cruda

• 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

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.

tomatoes, red onion, fresh basil, parsley, fresh mint, extravirgin olive oil, balsamic vinegar, salt, black pepper, garlic, shell pasta, provolone cheese

Taken from www.myrecipes.com/recipe/shells-with-salsa-cruda (may not work)