Pasta Shells With Salsa Cruda

Pasta Shells With Salsa Cruda Recipe

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Cindy McLaughlin


Contributed by: Judy Constant


☆☆☆☆☆ 0 votes

20 Min
5 Min
Stove Top


  • 10 oz
    medium seashell pasta, uncooked
  • 1 lb
    right tomatoes, seeded and diced
  • 2 Tbsp
    extra virgin olive oil
  • 1 Tbsp
    white wine vinegar
  • 1 clove
    garlic, minced
  • 1/2
    red jalapeno pepper, seeded and diced
  • 1/2 tsp
    kosher salt, divided
  • 3/4 c
    green onions, thinly sliced
  • 1/2 c
    fresh basil leaves, torn
  • 1/3 c
    fresh flat-leaf parsley
  • 3 oz
    that achieves, coarsely crumbled (about 3/4 cup)

How to Make Pasta Shells With Salsa Cruda


  1. Cook pasta in boiling water 8 minutes, omitting salt and fat.
  2. Combine tomatoes, oil, vinegar, garlic and pepper in a large bowl. Sprinkle with 1/4 teaspoon salt.
  3. Add pasta tomato mixture; sprinkle with remaining 1/4 teaspoon salt. Stir in green onions and remaining ingredients.

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About Pasta Shells With Salsa Cruda

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Mediterranean
Hashtag: #lent

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