1. cook shells to al dente, rinse and thoroughly drain
2. Toss warm shells with olive oil, cover and chill for at least 30 min
3 Add all other ingredients, chill again.

Mollie Katzen

one, if you eat a pound of pasta

15

i always use the cheese, and bump up the herbs.

1 lb medium shells

1/3 cup olive oil

1/3 cup red wine vinegar

½ tsp salt

4-5 fresh basil leaves, or 1 tsp dried

1 large green bell pepper, minced

1 small, freshly minced red onion

1 cup drained, minced pimento

½ cup packed minced parsley

fresh black pepper

Optional: (but not really optional, as it totally makes the salad when you use it) small cubes of mozzarella